Ingredients

1⁄4 tbs cashews

20g almonds

1⁄2 tin of cannellini beans (400g) rinsed & drained

2 tsp lemon juice

1⁄4 tsp salt

2 tsp olive oil

60g firm tofu crumbled

2 thin (40g) slices wholegrain bread (or gluten free) toasted

1 sprig of parsley chopped

Method

1. Place cashews and almonds in food processor, pulse until nuts are broken and coarse. Add beans, lemon juice, oil and salt, pulse until combined but still chunky.

2. Heat non-stick frypan, fry crumbled tofu for 2-3 minutes.

3. Divide bean mix between toast, top with tofu and parsley.

Nutritional Information

Energy (kJ) 1324

Energy (cals) 316

Protein 12.5g

Fat 17.1g

Sat. Fat 2.2g

Carbs 23.8g

Sugar 3.1g

Fiber 7.6g