* 1/2 an onion, finely chopped * 5 cloves garlic, crushed * 1 tbsp tomato puree * 3-4 large tomatoes, chopped * 2 x 400g tins of butterbeans * Small handful of torn fresh basil * 250g firm tofu – Tomato flavored shown in the gif, but if you can’t find this, just use firm tofu and add a bit more tomato puree and salt * 3 heaped tbsp nooch * 2 tbsp white miso * Splash of water
**To serve**
* More fresh basil * Extra virgin olive oil * Toasted sourdough bread or cooked grain of choice
###Instructions
1. Sauté the onions in plenty of olive oil and a pinch of salt for 8 mins. Add garlic and fry three mins more, then add tomato puree, the chopped fresh tomatoes and a big pinch of salt.
1. Bring to the boil, then bubble and simmer for 5-6 mins. Add the beans + their juices from the can (I pour a little out of the top first) and the basil, reserving a little for garnish. Bubble for a further 5 mins.
1. Scoop out 2 spoonfuls and blend with the firm tofu (I use a tomato flavored one but if you can’t find this, add a little more tomato puree and salt) the nooch, and the miso. Add a splash or two of water to help it blend to a smooth consistency, season to taste. (Tip the tomatoey tofu cream into the beans, mix and gently heat.)
1. Serve with olive oil, black pepper and enjoy with a slice of sourdough bread.
4 Comments
###Ingredients
* 1/2 an onion, finely chopped
* 5 cloves garlic, crushed
* 1 tbsp tomato puree
* 3-4 large tomatoes, chopped
* 2 x 400g tins of butterbeans
* Small handful of torn fresh basil
* 250g firm tofu – Tomato flavored shown in the gif, but if you can’t find this, just use firm tofu and add a bit more tomato puree and salt
* 3 heaped tbsp nooch
* 2 tbsp white miso
* Splash of water
**To serve**
* More fresh basil
* Extra virgin olive oil
* Toasted sourdough bread or cooked grain of choice
###Instructions
1. Sauté the onions in plenty of olive oil and a pinch of salt for 8 mins. Add garlic and fry three mins more, then add tomato puree, the chopped fresh tomatoes and a big pinch of salt.
1. Bring to the boil, then bubble and simmer for 5-6 mins. Add the beans + their juices from the can (I pour a little out of the top first) and the basil, reserving a little for garnish. Bubble for a further 5 mins.
1. Scoop out 2 spoonfuls and blend with the firm tofu (I use a tomato flavored one but if you can’t find this, add a little more tomato puree and salt) the nooch, and the miso. Add a splash or two of water to help it blend to a smooth consistency, season to taste. (Tip the tomatoey tofu cream into the beans, mix and gently heat.)
1. Serve with olive oil, black pepper and enjoy with a slice of sourdough bread.
[Source](https://www.instagram.com/p/C8j51_HKkxG/)
Yeah I’d have to add some Tony Chachere’s or something because that looks bland as hell.
Saving this bad boy
Looks so good. Can I sub anything for the miso