INGREDIENTS
1 ready made “Pinsa” base (preferably sour dough type)
100 gr. organic tofu
1 bunch crisp tender cooked asparagus (about 6-8 spears) (save the liquid)
1 small bunch basil leaves
a couple of fresh origano sprigs
one small sliced scallion
extra virgin olive oil
salt and pepper to taste
PROCEDURE
1. Cut the tofu into small cubes and poach it for 3 minutes in the asparagus water.
2. Cut away the lower part of the asparagus stems and slice them. Set the tips aside.
2. Drain the tofu and cool slightly.
3. In a food processor blend the tofu, asparagus stems, basil, 2 tbs. olive oil, salt and pepper until smooth.
4. Add a bit of the asparagus water if necessary.
4. Place the pinsa on a baking sheet and lightly oil the top. Spread the tofu mixture over the top.
5. Arrange the asparagus over the top and scatter the sliced scallion and origano over. Sprinkle with olive oil.
6. Place the pinsa on a baking sheet. Bake in a 220deg C preheated oven for 8-10 minutes. Serve hot or warm.