Creamy Green Masala Butter Beans with Honey Sriracha Tofu Bites

Method

1. 1 Toss the crumbled tofu with the cornstarch until evenly coated, then add the sesame oil and toss again. Air fry at 200°C / 390°F for 15 minutes, or bake at 180°C fan / 355°F for 30 minutes until golden and crispy. Set aside.
2. 2 Whisk together the soy sauce, maple syrup, sriracha, garlic, ginger, and lemon juice in a bowl to make the marinade. Set aside.
3. 3 Heat a glug of extra virgin olive oil in a non-stick pan over a low heat. Add the diced onion and a pinch of salt and cook for around 5 minutes until soft and translucent.
4. 4 Add the garlic, ginger, bay leaf, green chilli, cumin seeds, cinnamon, and garam masala. Stir and cook for 2 minutes to let the spices bloom, stirring to prevent burning.
5. 5 Add the coriander, basil, mint, baby spinach, nutritional yeast, vegetable stock, and soy milk to a blender. Add the spiced onion mixture and blend until smooth.
6. 6 Return the sauce to the pan, season with salt and black pepper, and add the butter beans. Warm through over a low heat for a few minutes.
7. 7 Meanwhile, pour the tofu marinade into a separate non-stick pan over a low heat. Add the crispy tofu bites and toss to coat, warming through until sticky and caramelised. Turn off the heat.
8. 8 Spoon the butter beans and sauce into bowls. Add a drizzle of plant-based cream, top with the honey sriracha tofu bites, and finish with sesame seeds and chopped spring onion. Serve with rice or crusty toasted sourdough.