You may need to press yours for 30 minutes depending on the brand you purchase. I also prefer to get brands that don’t require pressing to save time.
I find it a lot more satisfying to eat compared to softer tofu. Tofu – firm tofu works best as it has a chewier texture and more bite. What you need to make this butter bean tofu stew: It’s a classic and one I would never tire of eating. It’s the salad I grew up eating in Iraq – you would find it on the table of every household on the side of almost every single meal. I also made a simple side salad – my go to with tomatoes, cucumber and onions with a simple lemon juice & olive oil dressing. There’s also a bit of sweetness from the tomatoes and heat from the chilli. The flavours gel so well together – the creaminess of the oat cream cuts through the sourness of the lemon and tomatoes so well. There’s a lot of texture from the creamy butter beans and chunky tofu bites. It’s ready within 30 minutes and tastes amazing! This creamy butter bean tofu stew is a great recipe to have under your belt for a speedy midweek meal. Tofu is one of the easiest ways to bump up the protein content of a meal. Beans are a good source of protein, but you would need to eat a lot of them to get enough protein, which isn’t easy as they’re also high in fibre and can be difficult to digest for some. I always make a conscious effort to make sure my meals contain 20-30g protein to make sure I meet my daily requirements. One of the problems with vegan/vegetarian dishes can easily be lacking in protein. A delicious creamy dish that’s ready to enjoy in 30 minutes! This butter bean tofu stew is packed with a whopping 32g protein and 10g fibre per serving! It’s also super easy to make with easy to find ingredients.
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