Description
A zesty and protein-rich vegetarian skillet featuring creamy blended tofu, tender butter beans, and lacy roasted zucchini rounds.
Ingredients
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2 cans butter beans drained.
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1 large zucchini sliced.
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1 onion sliced.
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6 cloves garlic minced.
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1 lemon juiced and zested.
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2.5 oz firm tofu.
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3 tbsp nutritional yeast.
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1/2 cup water.
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1 bunch fresh basil.
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4 slices sourdough bread.
Instructions
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Roast zucchini with oil at 425F for 18 minutes until golden and crisp.
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Sauté onions in a pan then add garlic and lemon peel strips for 1 minute.
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Blend 2/3 cup beans tofu nutritional yeast lemon juice and water until creamy.
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Add whole beans and blended sauce to the pan and simmer gently.
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Remove from heat and top with the roasted zucchini and chopped basil.
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Serve immediately with toasted sourdough for the best flavor experience.
Notes
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Use canned cannellini beans as a substitute if butter beans are unavailable.
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Do not blend all the beans; keeping some whole provides a better texture.
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Squeeze fresh lemon over the dish just before serving for extra brightness.
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Dinner.
- Method: Skillet.
- Cuisine: Mediterranean.
Nutrition
- Serving Size: 1.5 cups.
- Calories: ~ 345kcl.
- Sugar: ~ 4g.
- Sodium: ~ 410mg.
- Fat: ~ 12g.
- Saturated Fat: ~ 2g.
- Unsaturated Fat: ~ 10g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 42g.
- Fiber: ~ 12g.
- Protein: ~ 18g.
- Cholesterol: ~ 0mg.
Keywords: Butter Beans, Lemon Bean Skillet, Healthy Vegetarian Dinner, Tofu Cream Sauce, Roasted Zucchini Recipe, New York Recipe.