Butter Beans on Toast

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 180kcal

Author Melissa Huggins

Equipment

10-Inch Skillet
Medium Bowl

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

US Customary - Metric

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!

Nutrition