19-02-2026
Ingrédients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 1 cup vegetable broth
- 1 15 oz block silken tofu
- ¼ cup nutritional yeast, can also swap for parmesan cheese if not vegan
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes chopped
- 2 cans butter beans or other white beans, drained and rinsed
- 1 tablespoon chopped fresh herbs for serving
Directions
- In a blender, combine HALF a can of the beans (about ⅔ cup), the silken tofu, nutritional yeast, and the broth. Blend until creamy and no chunks remain.
- Heat a large nonstick skillet over medium heat and add in the olive oil. Once oil is hot, add in the garlic and saute for 2 minutes or until it’s fragrant. Add the tofu mixture and stir to combine.
- Adjust the heat to medium-low, and add the butter beans to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then add in the butter, chili flakes, thyme, and oregano.
- Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes. Serve as is or with crusty bread. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!