• 2 cups frozen green peas
  • 400 g cannellini beans or small white beans
  • 50 g fresh spinach
  • 3 tbsp olive oil
  • 1 lemon, juice
  • 1 clove garlic, minced
  • salt & pepper
  • water
  • 250 g firm tofu
  • 2 tbsp tamari
  • 3/4 tbsp maple syrup
  • 1 tsp sriracha
  • black pepper
  • oil to cook in


  1. Thaw the peas and add to a food processor along with the rest of the hummus ingredients, except water. Mix until you have a chunky hummus. Add water to desired consistency. Season to taste with salt & pepper.
  2. Cut tofu into cubes. Heat about 2-3 tbsp oil in a skillet. Add the tofu and cook on high heat until browned on all side. Remove from the heat.
  3. Whisk together tamari, maple syrup, sriracha, and pepper. Add to the still hot skillet with tofu and fold to combine, letting it cook on after heating until the tofu is sufficiently covered with glaze.
  4. Transfer the hummus to a serving bowl. Add the tofu on top and decorate with a handful of spinach leaves. Serve with pita bread or as a side dish to any cooked grains, roasted vegetables, etc!
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