Tuscan White Bean & Spinach Skillet

Ingredients

• 1 tsp (5 ml) olive oil
• 3 1/2 oz (100 g) extra-firm tofu, cubed
• 1 garlic clove, minced (3 g)
• 1/2 cup (75 g) cherry tomatoes, halved
• 3/4 cup (130 g) white beans, drained and rinsed
• 1/2 tsp Italian seasoning
• 1/4 tsp smoked paprika
• Pinch of salt and black pepper
• 1 cup (30 g) fresh spinach
• 2 tbsp (30 ml) unsweetened coconut cream
• 1 tbsp (5 g) nutritional yeast
• A few basil leaves, to serve

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Method

1. Heat the oil in a skillet over medium-high heat. Cook the tofu for 6–8 minutes, turning, until golden on all sides.
2. Add the garlic, tomatoes, beans, Italian seasoning, paprika, salt, and pepper and cook for 3–4 minutes, until the tomatoes soften.
3. Stir in the spinach, coconut cream, and nutritional yeast.
4. Simmer for 2 minutes, until creamy. Top with the basil and serve hot.