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01 Jul, 2021

Spicy Tofu and Butterbean Traybake

A perfect Meat-free Monday recipe with perfectly balanced protein from the tofu and beans and bursting with fresh, zingy Asian flavours.


Serves 2.


  • 2 cloves garlic, finely sliced
  • 1 thumb sized piece of ginger, grated
  • 400g butterbeans, drained
  • 2 tbsp tamari soya sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp rapeseed oil
  • 400g firm tofu, cut into cubes
  • 100g peanuts or cashews, toasted
  • 1 red chilli, sliced
  • Handful of coriander, roughly chopped
  • Juice of a lime


  1. Place the garlic, ginger, butterbeans, tamari, vinegar, maple syrup and oils into a large mixing bowl and toss together so everything is well covered.
  2. Line a baking tray with greaseproof paper and tip the mixture onto the tray reserving some of the liquid. Add the tofu to the tray and pour over the remaining liquid from the bowl.
  3. Place in the oven for 30 minutes until the butter beans are crisp.
  4. Toast you peanuts or cashews and roughly chop them.
  5. Tip the bean mixture onto a serving platter and sprinkle over the nuts, chilli and coriander and a good squeeze of lime juice.