Ingredients
Romesco Sauce
- 2 jarred roasted red bell peppers
- 3 garlic cloves, peeled
- 0.7 oz sun-dried tomatoes
- 5 oz extra firm tofu
- 1 tsp smoked paprika
- 1 pinch sea salt flakes
- 1/4 tsp red chili flakes
- 2 tbsp roasted almonds
- 1½ tbsp lemon juice
- 3 tbsp water
Butter Beans & Garnish
- 2 tsp olive oil
- 200 g cherry tomatoes
- 3 cups cooked butter beans
- 2 tbsp roasted almonds, roughly chopped
- 2 tbsp fresh parsley, finely chopped
- Lemon zest, to taste
Instructions
- Prepare Romesco Sauce: In a blender, combine the jarred roasted red bell peppers, peeled garlic cloves, sun-dried tomatoes, extra firm tofu, smoked paprika, sea salt flakes, red chili flakes, 2 tablespoons roasted almonds, lemon juice, and water. Blend until mostly smooth, leaving some texture if preferred.
- Cook Tomatoes: Heat 2 teaspoons olive oil in a saucepan over medium heat. Add the cherry tomatoes, cover, and cook for 7 minutes, stirring regularly to ensure even cooking.
- Add Butter Beans and Sauce: Stir in the cooked butter beans and the blended romesco sauce into the pan with the tomatoes. Cook together for a few minutes until everything is heated through and well combined.
- Garnish and Serve: Remove from heat and top with the remaining roughly chopped roasted almonds, finely chopped fresh parsley, and lemon zest. Adjust salt to taste. Serve warm, optionally with stir-fried broccolini and a slice of buckwheat bread for a complete meal.
Notes
- Jarred roasted red bell peppers can be substituted with freshly roasted peppers if preferred.
- Extra firm tofu adds valuable protein and creamy texture to the sauce; silken tofu may result in a thinner sauce.
- This dish pairs well with stir-fried greens and rustic bread.
- Use good quality roasted almonds for best flavor and crunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
