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Creamy butter beans with leeks and tofu bacon lardons
Creamy leek butter beans
Creamy, cheesy butter beans with the subtle hint of caramelised leeks topped with tofu bacon lardons.
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Total Time 25 minutes
Course Main Course
Servings 3

Ingredients
  

  • 700 g Butter beans cooked
  • 2 Leeks
  • 225 g Smoked tofu
  • 30 g Nutritional yeast
  • 200 ml Soy milk unsweetened
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Turmeric powder
  • 1 tsp Garlic granules

For the tofu marinade

  • 1 tbsp Tomato puree
  • 1 tbsp Maple syrup
  • 1 tsp Garlic granules
  • 1 tbsp Smoked paprika
  • 1 tbsp Dark soy sauce

Instructions
 

  • Chop the tofu up in to little lardon shaped pieces.
  • Add the marinade ingredients to a container and mix well.
  • Add in the tofu pieces and stir well to coat.
  • Air fry the tofu pieces on 180C for 8 minutes.
  • Chop the leeks up into thin slices.
  • To a large deep pan add a tablespoon of oil and add your leeks.
  • Fry on a medium heat until leeks are completely soft then add in 2 tins of drained butter beans and turn the heat down low.
  • Now to make the sauce add a one tin of drained butter beans to the cup of your blender with the nutritional yeast and soy milk and blend until smooth.
  • Add this sauce to the butter bean leek mix.
  • Add the salt, pepper, garlic granules and turmeric. Mix well to combine and heat the beans through.
  • Serve up topped with some breadcrumbs and a generous sprinkle of the tofu bacon.

Notes

When blending the sauce its best to use a high speed blender to ensure a lump free sauce. I recommend to use one at least 700w+ for best results.
Cooking the tofu- You can air fry, bake or pan fry the tofu lardons. If frying be sure to do it in small batches to avoid the pieces sticking together.
Cooking the leeks- Leeks become lovely and sweet in flavour when caramelised so when cooking the leeks cook them low and slow to ensure they are cooked to perfection.