This vegan beans and greens with crispy tofu recipe is loaded with flavor and completely satisfying. 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. 

This vegan beans and greens recipe is perfect any night of the week. Enjoy this recipe as an appetizer or as your main meal. It’s so flavorful, you’re going to be blown away that it’s completely meat and dairy free.

Vegan Beans and Greens with Crispy Tofu

About this recipe

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.

If you’re looking for a heartier meal, try adding white rice or cooked pasta on the side.  Personally, I enjoyed mine with a side of French bread so I could soak up all of the delicious sauce. Traditional Italian beans and greens is mostly enjoyed as an appetizer, but the crispy tofu in this recipe is very filling.

When preparing the tofu, be sure to press out all of the excess moisture. This will help you achieve maximum crispiness for your tofu. A clean kitchen towel or paper towels will work best when pressing the tofu. Unless you have an actual tofu press machine, then you can use that.


Store any leftovers in any airtight container in the refrigerator for three to four days. Store the crispy tofu separately, if possible. This will prevent the tofu from getting soggy in the 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

This vegan beans and greens with crispy tofu recipe is loaded with flavor and completely satisfying. If you’re new to a plant-based diet, this is a great way to start.
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  • 1 block super firm tofu, press out all of the moisture, and cut into cubes
  • ¼ cup cornstarch

Beans and greens

  • 2 tablespoons olive oil
  • 1 tablespoon garlic, about 2 cloves minced
  • 1 medium sweet onion, about 1 cup
  • 6 ounces button mushrooms, sliced and washed
  • 2 tablespoons lemon juice, fresh squeezed
  • ¼ cup vegetable stock
  • 1 can cannellini beans , 15 ounces, rinse and drain
  • salt and pepper, to taste
  • 2 cups kale, rinse, remove the stems, rough chop and pack in measuring cup
  • 1 tablespoon peanuts, crushed, optional topping

Red pepper sauce:

  • 1 tablespoon vegan butter , Earth Balance
  • 2 tablespoons olive oil
  • 1 tablespoon garlic , about 2 cloves minced
  • ½ cup sweet onion, diced
  • 1 cup cherry tomatoes
  • 1 cup roasted red peppers, diced
  • 1.5 cups vegetable stock
  • ½ teaspoon red pepper flakes
  • salt and pepper, to taste


  • food processor or blender
  • sauce pan
  • skillet
  • mixing bowl
  • baking tray


  • Preheat the oven to 425 degrees.
    Gently spray a baking tray with cooking spray and set it aside.

Prepare the tofu:

  • 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 vegetable 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 vegetables:

  • 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 the mushrooms. Simmer until they begin to brown.
    Then, you'll deglaze the pan with the lemon juice and vegetable 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!


Serving: 1serving, Calories: 436kcal, Carbohydrates: 45g, Protein: 20g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Sodium: 1187mg, Potassium: 603mg, Fiber: 9g, Sugar: 8g, Vitamin A: 4139IU, Vitamin C: 75mg, Calcium: 292mg, Iron: 5mg