Cannellini Bean Miso Mash with Garlicky Scallion Tofu
There’s something deeply comforting about creamy mashed beans paired with crispy, savory tofu. This Cannellini Bean Miso Mash with Garlicky Scallion Tofu is a bowl full of warmth, packed with flavor, and completely plant-based. It's the kind of meal that feels gourmet yet takes minimal effort—ideal for a weeknight dinner or when you're craving something rich and satisfying.
Ingredients
For the Cannellini Bean Miso Mash
- 2 tablespoons olive oil
- 1 tablespoon vegan garlic butter
- 2 cups cooked cannellini beans or 1 can, drained and rinsed
- 1 tablespoon white miso paste
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon smoked paprika or chili flakes for added warmth
For the Garlicky Scallion Tofu
- 1 block 14 oz / 400g firm or extra-firm tofu, cubed
- 1 tablespoon olive oil
- 4 scallions sliced (white and green parts separated)
- 3 garlic cloves minced
- ¼ teaspoon salt or to taste
For Garnish
- Handful of fresh cilantro chopped
- ½ lemon cut into wedges
- Small handful of microgreens optional
Instructions
Make the Miso Bean Mash
- In a pan over low heat, warm olive oil and vegan garlic butter until melted.
- Add drained cannellini beans and stir to coat.
- Mix in white miso and mash the beans until creamy—chunky or smooth, your call.
- Season with salt, pepper, and a dash of smoked paprika or chili flakes.
- Keep warm over low heat.
Prep the Tofu
- Boil tofu cubes for 5 minutes to firm up texture and remove excess starch.
- Drain and pat dry with paper towels.
- In a pan, sauté garlic and scallions in olive oil until fragrant and lightly browned.
- Toss in the tofu, letting it soak up the garlicky scallion oil.
- Stir-fry until golden and crispy on the edges.
Assemble and Garnish
- Spoon the warm bean mash onto a plate or bowl.
- Top with garlicky scallion tofu.
- Garnish with chopped cilantro, a squeeze of lemon, and microgreens.