Green Beans with Tofu Cream Cheese
For those cooler summer days. Serves 2.
1 shallot or some red onion finely chopped
1 tin/ jar Cannellini or Butter Beans (Bold & Bean are great)
Handful of Spinach, Parsley + 3 Basil leaves
2 Tbsps Frozen Peas
1 Tbsp White Miso
Bouillion powder or half a stock cube
Extra Virgin Olive Oil
Tofu Cream Cheese
200g firm Tofu
1 tbsp Lemon Juice
1 small garlic clove optional
1/2 tsp Onion Powder
1 Tsp White Miso
1 Tbsp Nutrional Yeast (get on Amazon)
Sea Salt to taste
4 Tbsps Plant/milk of choice
Optional Extras
Humous (chickpeas, lemon juice, tahini, water, olive oil, garlic)
Additional Protein - Mackerel/ fish/ meat of choice.
Method
Sweat the onions for 5 minutes in EVOO then add the garlic, minced. Drain and rinse the beans then add to the pan with a glug of water and stock. Leave on a low heat.
Green Sauce - Whizz up the herbs, spinach, peas, miso and seasoning then add to the pan.
Tofu Cream Cheese - Whizz up all ingredients adding more milk if needed to blend better.
Plate up the beans with a dollop of the Tofu, Humous and any additions you want.