Directions:
- Have ready a large bowl of ice water.
- Bring a large pot of salted water to a boil.
- Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes.
- Drain vegetables and submerge in the ice water to stop the cooking.
- Pulse the almonds to a fine powder. I used the blender for this.
- Add the vegetables, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
- Note: My blender could not accommodate all of the ingredients so I needed to puree in batches. I also had to add some water otherwise it would not blend. All together I added about 1/2 cup of water and it was not too runny in the end.
- In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. I used a hand held immersion blender for this and it worked beautifully.
- Add the puree and mix well.
- Fold in the basil.
- Cover and refrigerate until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.58 Kcal (1346 kJ) | ||
| Calories from fat | 201.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.44g | 35% | |
|---|---|---|---|
| Sodium | 48.54mg | 2% | |
| Potassium | 711.05mg | 15% | |
| Total Carbs | 19.75g | 7% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 8.17g | 33% | |
| Protein | 17.5g | 35% | |
| Vitamin C | 37.2mg | 62% | |
| Iron | 5.8mg | 32% | |
| Calcium | 271.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 104.39 Kcal (437 kJ) | ||
| Calories from fat | 65.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 35% | |
|---|---|---|---|
| Sodium | 15.76mg | 2% | |
| Potassium | 230.81mg | 15% | |
| Total Carbs | 6.41g | 7% | |
| Sugars | 2.38g | 29% | |
| Dietary Fiber | 2.65g | 33% | |
| Protein | 5.68g | 35% | |
| Vitamin C | 12.1mg | 62% | |
| Iron | 1.9mg | 32% | |
| Calcium | 88.1mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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