On a baking tray, season the spring onions with salt. Drizzle with oil + cook at 200 degrees celsius for 5-10 mins (until charred + soft).
Blanch the peas + edamame beans in boiling water for 1 min, then transfer to a food processor (reserve 1 tbsp for garnish)
Add the coriander, mint, spring onions, garlic, silken tofu if using, miso paste, soy sauce + agave. Pulse until chunky + combined.
Serve in a bowl with reserved peas, chilli crisp + toasted sesame seeds. Enjoy with tortilla chips!
