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Creamy Tofu With Green Beans

Ingredients

Metric


200 g frozen green beans
400 g firm tofu
180 ml milk | soy, oat or cashew
30 g ~ 2 tbsp sweet miso paste
15 g dried mushrooms, shiitake

Spices:
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin

Tomato Dressing:
30 ml ~ 2 tbsp water
15 g ~ 1 tbsp tomato paste
7 ml ~ 1 tsp vinegar, any type
1 tsp paprika or cayenne
¼ tsp garlic powder
⅛ tsp salt

Optional Garnish:
6 hazelnuts, sliced
⅛ tsp ground black pepper

US


7 oz frozen green beans
13 oz firm tofu
⅔ cup milk | soy, oat or cashew
2 tbsp sweet miso paste
½ oz dried mushrooms, shiitake

Spices:
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin

Tomato Dressing:
2 tbsp water
1 tbsp tomato paste
1 tsp vinegar, any type
1 tsp paprika or cayenne
¼ tsp garlic powder
⅛ tsp salt

Optional Garnish:
6 hazelnuts, sliced
⅛ tsp ground black pepper

MAKES2 portions
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Add frozen green beans to a baking tray lined with baking paper.
2Roast in the middle of the oven for 10 minutes.
3In the meantime, make the dressing. Add tomato paste, water, vinegar, garlic powder, paprika (or cayenne pepper if you like it spicy) and salt to a jar or a cup.
4Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
5Make the cream tofu. Add tofu, soy milk, dried mushrooms, miso paste and spices to a blender.
6Blend until smooth ~ 2 minutes.
7Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.
8Add roasted green beans.
9Drizzle with tomato dressing.
10Top with sliced hazelnuts and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
390 Calories per portion
34g protein
22g carbohydrates
6g fiber
18g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, E, K
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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