Pea Pesto Toast

• 2 cup frozen peas (defrosted in hot water and drained well)
• 7 oz firm tofu (patted dry and broken into chunks (any tofu works, see FAQ))
• 1 cup fresh mint leaves (packed)
• 2 clove garlic (peeled)
• 3 tbsp nutritional yeast
• 1 tbsp soy sauce (or tamari for gluten free)
• 1 tsp agave syrup
• 1 lemon (juiced, plus zest of half)
• 3 tbsp olive oil
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chili flakes
• ½ tsp salt (plus more to taste)
• black pepper (to taste)
• 4 slice sourdough bread (thick cut)
• 1 cup cherry tomatoes (quartered)
• chili oil or chili crisp (optional)
• chili flakes or sesame seeds (optional, to garnish)

Instructions

1. Defrost the peas. Place the frozen peas in a bowl, cover with hot water, and let sit for 5 minutes. Drain very well and shake off excess water so the pesto stays thick.
2. Load the food processor. Add the peas, tofu, mint, garlic, nutritional yeast, soy sauce, agave, lemon juice and zest, olive oil, onion powder, smoked paprika, cumin, chili flakes, salt, and pepper.
3. Blend. Process for 30 to 60 seconds, scraping down the sides once, until thick and creamy with a little texture left, like a chunky pesto.
4. Taste and adjust. Flat means more salt or lemon. Sharp means a touch more agave or olive oil.
5. Toast the bread. Toast the sourdough until golden and crisp at the edges.
6. Assemble. Spread a thick layer of pea pesto on each slice. Top with cherry tomatoes, a drizzle of chili oil, and a pinch of chili flakes or sesame seeds. Serve immediately.