We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
10 minutes
10 minutes
20 minutes
- 0.75 pound fresh green beans, trimmed
- 0.25 (12 ounce) package firm tofu
- 1 tablespoon tahini
- 1 teaspoon white miso paste
- 1.5 teaspoons soy sauce
- 0.5 teaspoon white sugar
- 0.125 teaspoon salt
- Prepare a steamer by filling a saucepan with water just below the bottom of the steamer insert. Bring the water to a boil. Add the green beans, cover, and steam until tender, about 5 to 7 minutes. Drain, cool slightly, and slice diagonally before transferring to a bowl.
- Using a fork, thoroughly mash the tofu. Stir in tahini and miso paste. Season with soy sauce, sugar, and salt. Use an immersion blender to blend until it reaches a yogurt-like consistency.
- Drizzle dressing onto green beans and toss to coat evenly.
Similar Recipes
- 20min
Tofu & snake beans with garlic soy butter
Create a delicious vegan dish with tofu and green beans, perfect as a starter or side.
- 75min
Baked Tofu and Green Beans with Spicy Rhubarb Sauce
Tangy baked tofu and green beans with spicy rhubarb sauce, ideal over rice or noodles.
- 50min
Healthy pumpkin and tofu coconut curry recipe
Cozy vegetarian curry with tofu, pumpkin, and green beans for a satisfying and healthy meal.
- 35min
Satay tofu and coconut rice salad bowl recipe
35-minute nourishing salad bowl with marinated tofu, veggies, and sticky Japanese dressing.
- 35min
Vegetarian satay soup recipe
Creamy pumpkin and tofu soup with rich satay sauce. Sweet, spicy, and savoury with easy customization. Perfect as appetizer or main dish with crusty bread or rice. Nourishing and comforting for winter evenings. Best with real unsweetened peanut butter.