Miso, tahini and spinach butter beans
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Eat your greens with these flavour-packed, speedy beans – the perfect weeknight recipe!
Each serving provides 704 kcal, 52.3g protein, 34.3g carbohydrate (of which 3.7g sugars), 42.9g fat (of which 4.7g saturates), 15g fibre and 2.64g salt.
By Izzie Cox
Ingredients
- 225g pack firm smoked tofu, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp soy sauce
- 100g/3½oz baby spinach
- 1 small garlic clove, peeled
- 1 tbsp ginger paste
- 1 tsp miso paste
- 2 tbsp tahini
- 1 tsp agave syrup (optional)
- 1–2 limes, juice only
- 100g/3½oz Tenderstem broccoli, trimmed and larger spears halved lengthways
- 400g tin butter beans, drained and rinsed
- salt and freshly ground black pepper
- 2 tsp chilli oil, to serve (optional)
- 2 tbsp mixed seeds, to serve (optional)
Method
Preheat the oven to 220C/200C Fan/Gas 7. Add the tofu to a large baking tray with half of the oil, the soy sauce and plenty of salt and pepper. Mix together and place in the oven for 7 minutes.
Meanwhile, add the spinach, garlic, ginger, miso, tahini, the juice of 1 lime and 50–100ml/2–3½fl oz water to a high speed blender or food processor and blend until smooth. Taste the sauce and add more lime juice, agave syrup (if using) and a little salt if it needs it. Set aside.
Add the broccoli to the tray of tofu and toss with the remaining oil and more salt and pepper. Return to the oven for 10 minutes.
Add the butter beans and spinach sauce to a small saucepan over a low heat. Cook for a few minutes, stirring often – you want to warm the beans through without losing the vibrant green of the sauce.
Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using.
