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This Butter Beans on Toast with tofu ricotta is a quick, tasty dish that comes together easily. It combines creamy beans, juicy tomatoes, and zesty tofu ricotta on crusty bread for a satisfying yet light meal. It's great for breakfast or a light lunch and always hits the spot!
If I had to choose between a savory or sweet breakfast for the rest of my life, I'd be all in on team savory. There's just something extra comforting and satisfying about it. Savory breakfasts tend to take more effort, but this Butter Beans on Toast comes together fast-and you can even prep it ahead to make things easier.
This new addition was inspired by So Vegan-their dishes always look so good! It's a recipe I'm hooked on, and it fits right in with my other favorite breakfast toasts, like smoky beans on toast and white bean avocado toast.
This recipe is made with everyday ingredients, and every bite is packed with mouth-watering flavor-satisfying but not heavy-while the rustic bread soaks up every delicious drop. You'll be hooked!
Ingredients Notes + Substitutions
Here's a quick overview of the ingredient notes and substitutions. Find the full printable version in the recipe card below.
- Tofu - I used extra-firm tofu, though regular firm works, too.
- Non-Dairy Yogurt - Adds a touch of creaminess and richness to the tofu ricotta. Opt for a thick variety, like Greek-style, for the best results.
- Nutritional Yeast - Adds a subtle cheesy flavor. A teaspoon of mellow miso paste will work; just adjust the added salt if needed.
- Lemon Juice + Zest - Enhances the fresh tomato flavors while adding an overall brightness to the dish.
- Garlic - I gently crushed whole cloves with a knife and cooked on low to infuse the oil, creating a smooth base for the tomatoes. You can also use minced or sliced; just monitor closely to prevent burning.
- Dried Seasoning - Thyme, smoked paprika, and crushed red pepper. Reduce red pepper for less spice; swap thyme for oregano or Italian seasoning and smoked paprika for regular paprika.
- Cherry Tomatoes - I opted for cherry since they typically release more juice and have softer skins, but grape tomatoes are a great alternative.
- Butter Beans - Large butter beans are ideal (use regular size or cannellini/great northern beans as subs).
- Basil - Fresh parsley will work well here, too.
- Bread - Use a crusty, rustic-style bread that offers large slices. It should be spacious enough to support the toppings and robust enough to hold everything together.
How to make Butter Beans on Toast
This will come together in 15 minutes or less. Look how easy it is!
- Add tofu, yogurt, lemon juice, nutritional yeast, and salt to a bowl.
- Mash with a fork until it resembles ricotta. Adjust seasoning and set aside.
- In a pan, heat oil over medium-low, and cook garlic 2-3 minutes until fragrant and barely golden.
- Add crushed red pepper, paprika, and thyme; cook 30-60 seconds until fragrant.
- Stir in tomatoes and salt, raise heat to medium, and cook 5-7 min until softened and jammy, lightly mashing tomatoes after 4 minutes.
- Add beans, lemon juice, and black pepper; cook 2-4 minutes on low.
- Off heat, stir in basil and zest, adjust seasoning if needed.
- Let rest for a minute to thicken. Toast bread, spread with ricotta, top with bean mixture and extra basil, then serve.
More butter bean recipes to try
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Recipe
Butter Beans on Toast
Ingredients
- ½ block (7 oz/198g) extra-firm tofu , drained
- ¼ cup (56g) unsweetened non-dairy yogurt , a thick variety or Greek-style
- 1.5 teaspoons nutritional yeast , more to taste
- 1.5 teaspoons fresh lemon zest (*zest lemon before juicing)
- 1.5 tablespoons fresh lemon juice , divided (1 tbs & ½ tbs)
- ½ teaspoon fine sea salt divided, more to taste
- 1.5 tablespoons olive oil
- 3 cloves garlic , peeled & lightly pressed with the flat side of a knife
- ¼ teaspoon dried thyme or oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper (optional)
- 12 ounces (340g) cherry tomatoes , halved (*see note)
- 1 (16-ounce/454g) can large butter beans , drained and rinsed
- Fresh-cracked pepper to taste
- ⅓ cup (8g) fresh chopped basil , more for garnish
- 4-6 large pieces Crusty rustic-style bread gluten-free if preferred
Recommended Equipment
- 10-Inch Skillet
- Medium Bowl
Instructions
- For the tofu ricotta, gently press the tofu with a paper towel to remove some water-just a few seconds is fine. In a medium bowl, add the tofu, yogurt, 1 tablespoon lemon juice, nutritional yeast, and ¼ teaspoon salt. Using a fork, gently mash and combine everything until the mixture resembles ricotta cheese. Taste for seasoning-add more if needed. Set aside.
- For the tomato-bean mixture, heat oil in a 10-inch pan over medium-low heat. Add the slightly crushed garlic cloves and cook for 2-3 minutes, stirring often, until fragrant, slightly tender, and barely golden (not browned).
- Add the crushed red pepper, paprika, and thyme. Cook for 30-60 seconds until fragrant.
- Add the tomatoes and ¼ teaspoon salt. Raise heat to medium and cook for 5-7 minutes until the tomatoes soften and release liquid, stirring occasionally. Lightly mash them around the 4-minute mark to get things moving. The tomato liquid should be thick and slightly jammy. Lower the heat if needed to prevent burning or too much liquid cooking off.
- Stir in the beans, ½ tablespoon lemon juice, and cracked pepper. Lower the heat a notch and cook for 2-4 minutes until warmed throughout-add more salt to taste (the mixture should be saucy but thick enough to stay on toast without sliding off-cook longer if needed). Turn the heat off, and stir in the fresh basil and lemon zest.
- Toast the bread and spread the ricotta on top, then add a large spoonful of tomato-bean mixture on top. Add more fresh basil if desired and serve.
Notes
- Non-Dairy Yogurt - I've used Harmless Harvest, So Delicious, and Forager for this recipe, and they all went well without overpowering. Other brands can vary, so give yours a taste before using it to ensure it works for the recipe.
- Cherry Tomatoes - I prefer them because they're extra juicy and have delicate skins, but grape tomatoes will work well too-just add a splash of water while cooking if needed to help the tomatoes get jammy.
- Butter Beans - I use the large variety, but smaller ones work too-just keep in mind the ratio of solids to liquid changes. You may need to add a few splashes of water to maintain the right consistency. No butter beans? Cannellini or Great Northern beans make great substitutes!
- See the post above for step-by-step photos, extra tips, and FAQs
- Recipe inspired by So Vegan. They have easy and delicious recipes. Check them out!
Leanne
This is my new favorite breakfast! It was so easy to make and I have enough leftover for tomorrow. I can’t wait! Thank you.
Melissa Huggins
I'm so happy you loved it, Leanne! We love the leftovers, too. Thank you for giving it a try. 🙂