Paprika and Sun-Dried Tomato Beans with Tofu Feta

Ingredients

• 3 tbsp extra-virgin olive oil (Divided; the source emphasizes using plenty of olive oil.)
• 1 yellow onion (Finely diced)
• 3 cloves garlic (Finely minced)
• 2 tsp smoked paprika (Use sweet paprika if preferred)
• 1 tsp ground cumin
• 250 g cherry tomatoes (Halved)
• 60 g sun-dried tomatoes (Finely sliced; drain if packed in oil)
• 2 cups cooked white beans (About two 15-ounce cans, drained and rinsed, or freshly cooked beans)
• 0.5 cup vegetable stock (Add more if needed for a looser sauce)
• 250 g firm tofu (Pressed and crumbled for the tofu feta)
• 3 tbsp nutritional yeast (For the tofu feta and extra savory flavor)
• 2 tbsp lemon juice (For the tofu feta)
• 1 tbsp white wine vinegar (For the tofu feta)
• fine sea salt (To taste; use sparingly if the sun-dried tomatoes are salted)
• black pepper (To taste)
• 2 tbsp fresh parsley or basil (Chopped, for serving)

Steps

1. 1

   Drain and rinse the white beans. Press the tofu thoroughly, then crumble it into a bowl. Prepare the onion, garlic, cherry tomatoes, and sun-dried tomatoes before beginning to cook.

2. 2

   Make the tofu feta: combine the crumbled tofu with the nutritional yeast, lemon juice, white wine vinegar, a small pinch of salt, and black pepper. Stir gently until coated but still chunky. Set aside while the beans cook.

3. 3

   Warm 2 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the minced garlic, smoked paprika, and cumin. Stir for about 30–60 seconds, until the garlic is fragrant and the spices have bloomed in the oil without browning.

5. 5

   Add the halved cherry tomatoes and sliced sun-dried tomatoes. Cook for 3–4 minutes, stirring occasionally, until the cherry tomatoes begin to soften and release their juices.

6. 6

   Add the drained white beans and vegetable stock. Stir to coat the beans in the paprika-tomato mixture, then simmer for 5–8 minutes until hot and the liquid has reduced into a lightly saucy coating. Add a splash more stock if the pan becomes dry.

7. 7

   Taste the beans and adjust the salt, black pepper, paprika, or lemon juice as needed. The mixture should be savory, smoky, and bright, with the beans remaining intact rather than mashed.

8. 8

   Spoon the hot beans into bowls. Top with the tofu feta, drizzle with the remaining tablespoon of olive oil, and scatter with chopped parsley or basil. Serve immediately.

Notes

The transcript provides the dish concept and core ingredients but does not give measurements or complete instructions. Quantities and finishing details are therefore practical estimates based on the named dish and described technique. The source specifically mentions onion, garlic, spices, extra-virgin olive oil, cherry tomatoes or other seasonal vegetables, white beans, nutritional yeast, and tofu.

Nutrition per serving

• main
• plant-based
• vegan
• high-protein
• Mediterranean
• one-pan
• bean bowl
• dairy-free