Miso, tahini and spinach butter beans

From: bbc.co.uk

Yields: 2 Servings

Ingredients

  • 225 g pack firm smoked tofu, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp soy sauce
  • 100 g /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 limes, juice only
  • 100 g /3½oz Tenderstem broccoli, trimmed and larger spears halved lengthways
  • 400 g 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)

Steps

  • Step 1Preheat 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.
  • Step 2Meanwhile, 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.
  • Step 3Add 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.
  • Step 4Add 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.
  • Step 5Divide the beans between two bowls and top with the tofu and broccoli. Drizzle with the chilli oil and sprinkle with the seeds, if using.