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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.


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.