Adapted from: Sophie Waplington (link is to an instagram post)
Serves: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
Playing the social-media-recipe roulette sometimes pays off. This recipe seemed too simple and delicious to trial or declare bust. This one is for cosy nights in where simple flavours breed sleepiness and contentedness. The warmth of the beans, miso, and nutritional yeast carry forward the slightest hint of jazz in the garlic-tomato-basil combo. From creamy to crispy with blends and toasted bread, the sensory journey is also one of heartiness and peace.
Serves: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
olive oil
1/2 onion, finely chopped
5 garlic cloves, minced
1 tbsp tomato paste
3-4 large tomatoes, chopped small
2 cans (400g / 14 oz, each) cannellini beans, KEEP liquid
20 fresh basil leaves, shredded
300 g silken tofu
3 tbsp nutritional yeast
2 tbsp white miso
sourdough or other bread, toasted to serve
Playing the social-media-recipe roulette sometimes pays off. This recipe seemed too simple and delicious to trial or declare bust. This one is for cosy nights in where simple flavours breed sleepiness and contentedness. The warmth of the beans, miso, and nutritional yeast carry forward the slightest hint of jazz in the garlic-tomato-basil combo. From creamy to crispy with blends and toasted bread, the sensory journey is also one of heartiness and peace.
I love this recipe because it is simple, easy, flavourful, and filling.
Ingredients:
Ingredients:
olive oil
1/2 onion, finely chopped
5 garlic cloves, minced
1 tbsp tomato paste
3-4 large tomatoes, chopped small
2 cans (400g / 14 oz, each) cannellini beans, KEEP liquid
20 fresh basil leaves, shredded
300 g silken tofu
3 tbsp nutritional yeast
2 tbsp white miso
sourdough or other bread, toasted to serve
Directions:
1. In a large pan, heat 2 tbsp olive oil, then add onion and a pinch of salt, cooking until softened and browning (5 minutes).
1. In a large pan, heat 2 tbsp olive oil, then add onion and a pinch of salt, cooking until softened and browning (5 minutes).
2. Add the garlic and continue cooking until fragrant (1-2 minutes), then stir in the tomato paste, tomatoes, and another pinch of salt.
3. Bring the vegetables to a boil and then simmer until tomatoes soften (5 minutes).
4. Stir in the beans (with their juices) and 10 basil leaves, simmer for another 3 minutes, and then turn off the heat.
5. In a blender/food processor, puree the tofu, nutritional yeast, miso, and ~1 cup of the beans and their sauce.
6. Return the puree to the bean mixture, stir it in and heat to a simmer.
7. Remove the beans from the heat and serve topped with remaining basil leaves and toasted bread.
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