This vegan beans and greens with crispy tofu recipe is loaded with flavor and completely vegan! So, if you’re new to a plant-based diet, this is a great way to start. You’ll get all of the delicious flavors and textures of a traditional beans and greens minus any animal products. 

Vegan Beans and Greens with Crispy Tofu

As an added bonus, this vegan beans and greens recipe calls for a lot of nutrient-dense veggies. Perfect for keeping your body and immune system healthy and strong. Loaded with fiber and protein, this recipe will leave you feeling completely satisfied and energized all day long.

If you’re looking for a heartier meal, try adding white rice or noodles on the side.  I enjoyed mine with a side of French bread so I could soak up all of the delicious sauce.

Looking for more vegan recipes? Try my plant based jackfruit and shiitake mushroom meatballs or my plant-based jackfruit tacos.

Vegan Beans and Greens with Crispy Tofu

Vegan Beans and Greens with Crispy Tofu

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Ingredients

Tofu:

  • 1 package super firm tofu, press out all of the moisture and cube
  • ¼ cup cornstarch

Beans and greens

  • 2 tablespoons olive oil
  • 1 tablespoon garlic paste or fresh minced garlic
  • 1 medium white or yellow onion
  • 6 ounces of sliced bella or button mushrooms
  • 2 tablespoons fresh squeezed lemon juice
  • ¼ cup veggie stock
  • 1 can cannellini beans – rinse and drain, 15 ounces
  • salt and pepper, to taste
  • 6-8 large leaves of kale, rinse, remove the stems and rough chop
  • crushed peanuts, optional topping

Red pepper sauce:

  • 1 tablespoon vegan butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic – about 3 cloves
  • ½ cup white or yellow onion, diced
  • 1 cup cherry or grape tomatoes
  • 1 cup roasted red peppers
  • 1.5 cups veggie stock
  • ½ teaspoon red pepper flakes
  • salt and pepper, to taste

Equipment

  • food processor
  • saute pan
  • skillet
  • mixing bowl

Instructions 

Prepare the tofu:

  • Preheat the oven to 425 degrees.
    Gently spray a baking tray with cooking spray and set it aside.
  • Drain and press the moisture out of the tofu using a paper towel or kitchen towel.
    Once the moisture is removed, cube the tofu into 1 inch sized pieces.
    Next, you'll toss the tofu cubes with cornstarch in a large mixing bowl. Making sure to evenly coat each cube. Set aside.
  • Line the prepared baking tray with the tofu coated in cornstarch. Bake for 40 minutes, making sure to turn the tofu every 10 minutes. This allows all sides of the tofu to get crispy.
    Once crispy, remove from the oven and set the tofu aside.

Prepare the sauce:

  • Gently spray a saucepan with cooking spray. Over medium heat, add the vegan butter and olive oil.
    Next, you'll add the garlic and onion. Simmer the garlic and onion with the butter and olive oil until the onions are translucent.
  • Then, add the grape tomatoes, roasted red peppers, red pepper flakes, and salt and pepper. Stir well.
    Once the tomatoes begin to blister, add the veggie stock. Simmer everything for 5-10 minutes.
  • Carefully add all of the ingredients into a blender or food processor. Buzz until the sauce is smooth, no lumps. Pour the sauce back into the saucepan. Simmer over low heat.

Prepare the veggies:

  • In a large saute pan over medium heat, add your olive oil.
    Add the minced garlic, diced onion. Sweat until the onions are translucent.
  • Next, you'll add your mushrooms. Simmer until they begin to brown. Next, you'll deglaze the pan with the lemon juice and veggie stock.
  • Add the beans and chopped kale, then season everything with salt and pepper. Simmer for 5-10 minutes or until the kale begins to wilt.
  • Add the red pepper sauce into the saucepan with the bean / mushroom mixture. Simmer together for 10 minutes.

Assemble the dish:

  • Spoon a heaping amount of beans and greens with the sauce onto your plate.
    Top with crispy tofu and crushed peanuts for extra flavor. Serve and enjoy!