How to prepare:


Add the tofu, 100g of frozen spinach, soy milk, nutritional yeast, salt & pepper and lemon juice to a food processor and blend on high speed until you have a rich and creamy sauce. Set aside.

Peel the garlic, mince it and add it to a hot pan in a tablespoon of olive oil. Once the garlic becomes slightly golden on the sides,  add the rinsed canned white butter beans and stir, cooking for 2-3 minutes. Add the rest of the frozen spinach into the pan, pour the tofu sauce on top and after stirring, cover with a lid and let it cook at medium heat for 10 minutes.

Place a handful of pine nuts on a plate and microwave for 3 minutes.

Add your creamy white beans to a plate and sprinkle with freshly toasted pine nuts. Best served warm with garlic bread.

Enjoy!