Spanish style canellini and tofu

A wonderfully delicious and healthy combination of canellini beans, tofu and a few other Meditterranean ingredients.

Inspired to re-create this dish from a description I read on fANNEtastic food


4 small shallots, sliced 
1 pack firm silken tofu, cut in large cubes 
2 large cloves of garlic, finely chopped
4 bigger chestnut mushrooms, chunky chop 
1 tbsp ajvar OR 1 red pepper (raw or roasted is better) 
sprinkle of sweet paprika to taste (1/2 tsp and above, smoked or unsmoked, I used Spanish) 
1 carton or can canellini beans with liquid 
good sprinkle of oregano 
splash of balsamic vinegar 
zest of 1 lemon 
juice of 1/2 lemon 
salt and black pepper to taste 
small handful of chopped flat leaf parsley 
2 tbsp oil (peanut, olive, canola etc)

Shallow fry tofu in a little oil until golden but still soft. Drain on kitchen paper. Fry the shallots in a bit of oil, when soft, add garlic.

Add mushrooms and fry, adding splashes of water as needed. When mushrooms soften up, add canellini beans and their water, sprinkle of paprika, oregano and tbsp of ajvar (if using raw peppers, cut into cubes and add after the mushrooms and soften first).

Season with lots of black pepper and some sea salt and let it cook with regular stirring and water adding, as needed, for 6 -10 minutes. Add chopped parsley, lemon zest, stir, then add tofu and a slash of water if needed, to reach desired consistency (I had to add water quite a few times, not more than a splash at a time). Let it mesh together in a pan for a minute or two. Finish with a squeeze of 1/2 lemon, garnish with lemon wedges and parsley leaf.

Serve with anything. Here, I marinated strips of skinless chicken breasts in a teaspoon of borage honey, 2 tbsp of olive oil, zest of 1/2 lemon, salt and black pepper. Fry or grill with no further adding of oil (it splashes much less of you oil the meat outside of the pan).

Suffice it to say - it was a TRIUMPH!

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