Recipe: Butter Bean Bread Dip

by Sasha Reddy | Yields 4 servings

Ingreditents

• 2 tbsp. avocado oil
• 1 red onion, diced
• 6-8 garlic cloves, minced
• 20 oz. cherry tomatoes, halved
• (2) 15 oz. cans low-sodium butter beans (1 can rinsed and drained)
• 16 oz. block of extra firm tofu – for meatier consistency, freeze your block of tofu, then thaw it before cooking.
• 1 tbsp. paprika
• 1/2 tsp. oregano
• 1/4 tsp. red chili flakes
• About 2 tbps. chopped fresh basil, or 2 tsp. dried basil
• 3 tbsp. nutritional yeast
• 1/4 tsp. black pepper
• 1 loaf fresh sourdough bread for dipping

Directions

1. In a pot or brazier pan, heat the avocado oil over medium heat. Add red onion and sauté until slightly browned, about 3 minutes.
2. Add garlic cloves and heat until fragrant, about 30 seconds.
3. Add cherry tomatoes, butter beans, paprika, oregano, and red chili flakes. Add tofu, using your hands to tear the blocks into tiny chunks. Stir until combined, then reduce heat and simmer for 15 minutes, stirring occasionally.
4. Add basil, nutritional yeast, and black pepper. Stir and cook another 2 minutes, adding splashes of water 1 tablespoon at a time to achieve the desired consistency.
5. Lightly toast sourdough bread for dipping and serve.

Nutrition

Calories 602; Total fat 15g; Saturated Fat 1.6g; Sodium 690mg; Carbs 85g; Sugars 9g; Fiber 17g; Protein 32g