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Sauté the onions in plenty of olive oil and a pinch of salt for 8 mins. Add garlic and fry three mins more, then add tomato puree, the chopped fresh tomatoes and a big pinch of salt.
Bring to the boil, then bubble and simmer for 5-6 mins. Add the beans + their juices from the can (I pour a little out of the top first) and the basil, reserving a little for garnish. Bubble for a further 5 mins.
Scoop out 2 spoonfuls and blend with the firm tofu (I use a tomato flavoured one but if you can't find this, add a little more tomato puree and salt) the nooch, and the miso. Add a splash or two of water to help it blend to a smooth consistency, season to taste.
Tip the tomatoey tofu cream into the beans, mix and gently heat. Serve with yoghurt, olive oil, black pepper and enjoy with a slice of sourdough bread.