- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4 to 6
Ingredients
- Smoked paprika tofu (optional)
- 1/4 lb
- firm tofu, diced
- 125 g
- 2 tbsp.
- smoked paprika
- 30 ml
- 2 tbsp.
- olive oil
- 30 ml
- 1
- lemon, juice and zest
- Salt and pepper, to taste
- Beans
- 2 cans
- white beans, rinsed and drained
- 540 ml
- 3 tbsp.
- olive oil
- 45 ml
- 2
- garlic cloves, minced
- 1
- onion, minced
- 1/2 cup
- maple syrup
- 125 ml
- 1/2 cup
- vegetable broth
- 125 ml
- 2 tbsp
- molasses
- 30ml
- 2 tbsp.
- Dijon mustard
- 30 ml
- 2 tbsp.
- ketchup
- 30 ml
- Salt and pepper, to taste
Directions
- Step 1
- Smoked paprika tofu
Preheat oven to 220°C (425°F). Generously coat the tofu with the remaining ingredients. Spread on a baking sheet and cook about 10 minutes, until the tofu is golden and crispy. Remove from oven.
- Step 2
- Beans
During this time, sauté the onion and garlic in a saucepan. Add the remaining ingredients and the tofu. Cover and simmer over low heat for approximately 45 minutes, or until the desired doneness, stirring occasionally. Add a little water during cooking if needed.
Tips
You can replace the tofu with 125 g of salted lard sautéed in the saucepan with the onion and garlic.
