Creamy Butter Bean & Tofu Bowl
2 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Butter Beans | 1 | tin |
| Courgette | 1 | |
| Dill | 1 | handful |
| Firm Tofu | 250 | g |
| Garlic | 2 | cloves |
| Olive Oil | 1 | tbsp |
| Rose Harrisa Paste | 1 | tbsp |
| Salt & Pepper | 1 | |
| Spring Onions | 2 | |
| Stock Powder | 1 | tsp |
| Sundried Tomato Paste | 1 | tbsp |
| Vegan Mayo | 2 | tbsp |
Instructions
Boil the kettle. Finely slice the spring onions and place them into a large deep-sided frying pan. Fry on medium heat with a drizzle of olive oil for 3-4 minutes until softening.
Finely slice the courgette, crumble the tofu into small bite-sized pieces and add both to the pan. Peel and crush the garlic and add it to the pan. Fry for 5-6 minutes until the courgette has softened.
Drain and rinse the butter beans and add them to the pan along with the veg stock, harissa paste and 300ml (500ml) of boiling water. Bring to a boil, then reduce to a simmer for 6-8 minutes until thickened. With 2 minutes remaining, stir through the mayo, season with a pinch of salt and pepper and stir well.
Finely chop the dill and stir through the butter beans. Top with dollops of sundried tomato paste and serve in bowls.