A bright & beautiful protein-packed meal. Golden pan-fried smoky tofu is paired with a garlicky cannellini bean mash. Served with a fresh grated beetroot & chilli salsa and garnished with dried pomegranate gems. Stunning!
Spiced Tofu & Cannellini Bean Mash
Spiced Tofu & Cannellini Bean Mash
with a grated beetroot & fresh chilli salsa
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beetroot
- Cannellini Beans
- Dried Pomegranate Gems
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lime Juice
- Non-GMO Tofu
- Onion
- Onions
- Spicy Flour
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
- Paper Towel
BRIGHT SALSA
Pat the grated Beetroot dry with paper towel. Place in a bowl with ½ the sliced Onion (to taste). Toss through the sliced chilli (to taste), the Lime Juice, ½ the Dried Pomegranate Gems, a drizzle of oil and seasoning. Set aside.
CREAMY MASH
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed beans and 40ml of milk or water. Once boiling, remove from the heat and place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season and cover.
FRY THE TOFU
Place the tofu pieces into a bowl. Toss with the Spicy Flour, and a drizzle of oil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
DREAMY DINNER
Plate up the bean mash and serve the golden tofu on top. Serve the rinsed Green Leaves on the side with the Beetroot salsa. Garnish it all with the remaining pomegranate gems. Looks amazing, Chef!
Beetroot - 200g
Onion - 1
Fresh Chilli - 1
Lime Juice - 15ml
Dried Pomegranate Gems - 15g
Garlic Clove - 1
Cannellini Beans - 120g
Non-GMO Tofu - 110g
Spicy Flour - 25ml
Green Leaves - 20g
BRIGHT SALSA
Pat the grated Beetroot dry with paper towel. Place in a bowl with ½ the sliced Onion (to taste). Toss through the sliced chilli (to taste), the Lime Juice, ½ the Dried Pomegranate Gems, a drizzle of oil and seasoning. Set aside.
CREAMY MASH
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed beans and 80ml of milk or water. Once boiling, remove from the heat and place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season and cover.
FRY THE TOFU
Place the tofu pieces into a bowl. Toss with the Spicy Flour, and a drizzle of oil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
DREAMY DINNER
Plate up the bean mash and serve the golden tofu on top. Serve the rinsed Green Leaves on the side with the Beetroot salsa. Garnish it all with the remaining pomegranate gems. Looks amazing, Chef!
Beetroot - 400g
Onion - 1
Fresh Chilli - 1
Lime Juice - 30ml
Dried Pomegranate Gems - 30g
Garlic Clove - 1
Cannellini Beans - 240g
Non-GMO Tofu - 220g
Spicy Flour - 50ml
Green Leaves - 40g
BRIGHT SALSA
Pat the grated Beetroot dry with paper towel. Place in a bowl with ½ the sliced Onion (to taste). Toss through the sliced chilli (to taste), the Lime Juice, ½ the Dried Pomegranate Gems, a drizzle of oil and seasoning. Set aside.
CREAMY MASH
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed beans and 120ml of milk or water. Once boiling, remove from the heat and place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season and cover.
FRY THE TOFU
Place the tofu pieces into a bowl. Toss with the Spicy Flour, and a drizzle of oil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
DREAMY DINNER
Plate up the bean mash and serve the golden tofu on top. Serve the rinsed Green Leaves on the side with the Beetroot salsa. Garnish it all with the remaining pomegranate gems. Looks amazing, Chef!
Beetroot - 600g
Onions - 2
Fresh Chillies - 2
Lime Juice - 45ml
Dried Pomegranate Gems - 45g
Garlic Cloves - 2
Cannellini Beans - 360g
Non-GMO Tofu - 330g
Spicy Flour - 75ml
Green Leaves - 60g
BRIGHT SALSA
Pat the grated Beetroot dry with paper towel. Place in a bowl with ½ the sliced Onion (to taste). Toss through the sliced chilli (to taste), the Lime Juice, ½ the Dried Pomegranate Gems, a drizzle of oil and seasoning. Set aside.
CREAMY MASH
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed beans and 160ml of milk or water. Once boiling, remove from the heat and place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season and cover.
FRY THE TOFU
Place the tofu pieces into a bowl. Toss with the Spicy Flour, and a drizzle of oil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
DREAMY DINNER
Plate up the bean mash and serve the golden tofu on top. Serve the rinsed Green Leaves on the side with the Beetroot salsa. Garnish it all with the remaining pomegranate gems. Looks amazing, Chef!
Beetroot - 800g
Onions - 2
Fresh Chillies - 2
Lime Juice - 60ml
Dried Pomegranate Gems - 60g
Garlic Cloves - 2
Cannellini Beans - 480g
Non-GMO Tofu - 440g
Spicy Flour - 100ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Spiced Tofu & Cannellini Bean Mash?
The preparation time for Spiced Tofu & Cannellini Bean Mash with a grated beetroot & fresh chilli salsa is between 20 and 35 minutes.
What is the total time required to make Spiced Tofu & Cannellini Bean Mash with a grated beetroot & fresh chilli salsa?
The total time required to make Spiced Tofu & Cannellini Bean Mash with a grated beetroot & fresh chilli salsa is between 30 and 45 minutes.
How many servings does Spiced Tofu & Cannellini Bean Mash provide?
4 servings
What are the main ingredients in Spiced Tofu & Cannellini Bean Mash?
Beetroot, Cannellini Beans, Dried Pomegranate Gems, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Lime Juice, Non-GMO Tofu, Onion, Onions, Spicy Flour
What is the nutritional information of Spiced Tofu & Cannellini Bean Mash?
Calories: 428, Carbs: 63 grams, Fat: grams, Protein: 21.8 grams, Sugar: 11.9 grams, Salt: 1295 grams
How do I prepare Spiced Tofu & Cannellini Bean Mash?
BRIGHT SALSA: Pat the grated beetroot dry with paper towel. Place in a bowl with ½ the sliced onion (to taste). Toss through the sliced chilli (to taste), the lime juice, ½ the dried pomegranate gems, a drizzle of oil and seasoning. Set aside. CREAMY MASH: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the rinsed beans and 80ml of milk or water. Once boiling, remove from the heat and place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk or water. Season and cover. FRY THE TOFU: Place the tofu pieces into a bowl. Toss with the spicy flour, and a drizzle of oil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season. DREAMY DINNER: Plate up the bean mash and serve the golden tofu on top. Serve the rinsed green leaves on the side with the beetroot salsa. Garnish it all with the remaining pomegranate gems. Looks amazing, Chef!
What should be prepared from my kitchen to make Spiced Tofu & Cannellini Bean Mash?
Beetroot, Cannellini Beans, Dried Pomegranate Gems, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Lime Juice, Non-GMO Tofu, Onion, Onions, Spicy Flour
How many calories does Spiced Tofu & Cannellini Bean Mash have?
428 calories
How much fat content does Spiced Tofu & Cannellini Bean Mash have?
grams
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