This 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.
As an added bonus, this recipe calls for a lot of nutrient-dense veggies. Perfect for keeping your body healthy and strong.
Plus, this recipe is loaded with fiber and protein, leaving you feeling completely satisfied and energized.
I skipped the noodles and rice making it lower carb than some other vegan recipes. But feel free to add a side of rice, if you’re looking for a heartier meal.
So, what are you waiting for? Give this tasty vegan dish a try!
Vegan Beans and Greens with Crispy Tofu
- Food procesor
- saute pan
- mixing bowl
Beans and greens
- 2 tablespoons olive oil
- 1 sweet onion
- 1 tablespoon garlic paste or fresh sliced garlic
- 6 ounces of mushrooms
- 1 lemon
- 1 can cannellini beans
- Salt and pepper
- 6 large leaves of kale
- 1 package super firm tofu
- 1/3 cup cornstarch
- Crushed peanuts
Red pepper sauce
- 1 cup roasted red peppers
- 1.5 cups veggie stock
- 1 tablespoon garlic paste
- 2 large ripe tomatoes
- ½ teaspoon red pepper flakes
- ½ sweet onion
- Salt and pepper
- Drain and press all remaining moisture out of the tofu and cube into 1 inch sized pieces. Toss tofu cubes with cornstarch in a large mixing bowl. Making sure to evenly coat each cube. Set aside.
- Prepare the sauce: in a large blender or food processor combine all of the ingredients listed above and blend until smooth. Set aside.
- In a large sauté pan, add your olive oil and mushrooms. Once the mushrooms begin to brown add your diced onion, garlic and the juice from one ripe lemon. Sweat the onion and garlic over medium heat to release all of the flavor.
- Drain and rinse your beans, and add them to the mushroom, onion mixture. Stir well. Season with salt and pepper to taste.
- Pour in your red pepper sauce and let everything simmer over medium / low heat. Be sure to occasionally stir.
- In a separate skillet add olive oil and begin to pan fry your tofu! Repeat this step until all of the tofu is crispy on every side! Set the cooked tofu on a paper towel to drain off any extra olive oil.
- Once the tofu is fully cooked, and the sauce has had time to simmer, add in your roughly chopped kale leaves and let them wilt into everything else. Stir everything together.
- Spoon a heaping amount of beans and greens on your plate, top with crispy tofu and crushed peanuts for extra flavor. Serve and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!