Wednesday, 12 June 2013

Cannellini Beans with Smoky Tofu 'Lardons'

This is a delicious, easy and quick meal that is great for hot sunny days and is so versatile as you can use it as a pasta sauce or eat it with warm bread and a green salad. I am going to also include the tofu Lardon recipe, although you can use any smoked tofu to get the same results on those days when we haven't got time to make it from scratch!


1 Tin of Cannellini beans
2 Cups of Cherry Tomatoes
1/2 Cup of Tofu Lardons or smoked tofu cut into strips
2 tbsp of Olive Oil
1/4 Cup of Nutritional Yeast
1/2 Tsp of Mixed Herbs
Salt and Pepper to taste
1/4 Cup of Chopped Parsley

In a frying pan heat the olive oil and add the lardons, fry for a minute or two until browned.
Then add the tomatoes which have been sliced in half. Fry until the tomatoes just start to soften.
Then add the beans, yeast, dried herbs and salt and pepper. Continue to gently cook until the tomatoes are soft and the beans have given up some of their starch to make a thick sauce. When you are ready to serve sprinkle with the parsley. Serve with bread or pasta.

Tofu Lardons (optional recipe)

1 Packet of Firm Tofu
2 Tbsp of Olive Oil
1 Tsp of Hickory Liquid Smoke
1 Tsp of Agave
1 Clove Garlic Crushed
1/4 Cup of Vegetable Stock
Good pinch of Salt and Pepper

In a bowl add all the marinade ingredients and stir to combine. Then pour into a large baking tray and lay the tofu slices in the tray coating with the marinade as you go. Place in a hot oven 200c and bake for 1 hour turning every 20 minutes or so until super crispy. The tofu should be golden, crispy and almost kind of dried out. Allow to cool and then place in a tupperware box and keep it in the fridge for 3 days or place in the freezer for up to a month. It can be added to any meal to give a rich bacony flavour.

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