Paprika & Sun-Dried Tomato Beans with Tofu Feta

4.5
2
Notes
40 mins cook
We use this mix of cherry toms, garlic and paprika in a plant-based full English breakfasts instead of ketchup. It’s delightfully flavoursome, fresh, smoky and sweet. Paired with beans and tofu feta, it makes the perfect high-protein dinner.
Sophie Waplington

Sophie Waplington

Paprika Sundried Tomato Beans with Tofu Feta
Serves
2
FOR THE TOFU FETA:
Extra-Firm Tofu
Olive Oil
Dried Oregano
Garlic Granules
Nutritional Yeast
Sea Salt
FOR THE BEANS:
Red Onion
Garlic Cloves
Cherry Tomatoes
Sun Dried Tomatoes
Smoked Paprika
Cooked Butter Beans
Reserved Butter Bean Liquid
Fresh Basil
Nutritional Yeast
TO SERVE:
Sourdough
Olive Oil
Mixed Seeds
Fresh Basil

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    Notes
    (2)

    T
    Tasha K.
    2 months ago
    This was absolutely FANTASTIC! I was licking the bowl clean…I added a bit of cayenne pepper at the end to taste for a little kick too.
    F
    Fay J.
    2 months ago
    Lovely. Used cannellini beans. And silken tofu...tofu nomenclature is challenging. Thank you though. Delightful 😊

    Sophie Waplington

    Soph (@sophsplantkitchen) is a personal trainer and plant-based recipe developer, specialising in high-protein, high-fibre, wholefood recipes to help support healthy, active lifestyles. Her mission is to redefine ‘fitness food’ by adding more deliciousness into your diet, instead of taking it away.

    Sophie Waplington
    View Chef profile

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