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Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Silken Beans + Roasted Tomatoes
This is an exclusive recipe from Emma Peterson's cookbook 'Healthyish High Protein'. Emma is a food writer + content creator, you can check out more of her DELICIOUS recipes on her Instagram here.
"This one ticks all the boxes: creamy, comforting, nourishing and made almost entirely from cans and pantry bits. The silken tofu (don't knock it till you try it!) gives the beans a glossy, velvety texture without any dairy, and the sun-dried tomato drizzle adds a gorgeous salty-savoury punch on top" - Emma
Ingredients
400g/14oz cherry tomatoes on the vine
2 tsp extra virgin olive oil
½ tsp dried oregano
½ tsp chilli flakes/chile flakes
4 eggs (VE: omit)
4 slices sourdough, toasted (GF: gluten-free bread)
Salt and pepper
Olive oil, for cooking
For the silken beans
1 x 300g/10½oz block silken tofu
1 garlic clove
Juice of 1 lemon
2 tbsp extra virgin olive oil
1 jar Queen White Beans - with their bean stock
1 tsp miso paste
3 tbsp nutritional yeast
For the drizzle
10 jarred sun-dried tomatoes, plus 3 tbsp oil from the jar
1 garlic clove
1 tbsp nutritional yeast
1 tbsp chopped fresh basil, plus extra to serve
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Directions
Preheat the oven to 200°C fan/220°C/425°F/gas mark 7.
Place the tomatoes in an ovenproof dish. Drizzle with the oil and sprinkle with the oregano, chilli flakes and a good pinch of salt and pepper. Roast for 15 minutes until soft and blistered.
Meanwhile, make the beans. Add the silken tofu, garlic, lemon juice and olive oil to a blender and blitz until completely smooth. Tip the mixture into a large frying pan/skillet over medium heat. Stir in the beans with their bean stock, miso paste and nutritional yeast. Season generously, then turn the heat down to low and let it gently bubble for around 10 minutes until thick and creamy.
For the drizzle, blitz everything together in a small blender or food processor until smooth, adding a splash of water to loosen, if needed.
Heat a drizzle of oil in another frying pan over medium heat and cook the eggs to your liking.
Spoon the silken beans into bowls, add the roasted tomatoes and top with the fried egg. Finish with a generous drizzle of the sun-dried tomato sauce, some extra fresh basil and the toasted bread for mopping.
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