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Heat your oven to 180c, then roast the tomatoes for 10 minutes in olive oil and salt.
Blanch the spinach, sautée the shallot for 5 minutes with a pinch of sea salt. Add the garlic and fry 2 minutes more, then take off the heat and allow to cool.
In a high speed bullet blender, blend the blanched spinach, the sautéed shallot and garlic, nooch, lemon juice, miso paste and olive oil.
Heat the beans + their stock, then add the green sauce and stir well. Gently heat, then top with the tomatoes, tofu feta, optional toasted seeds, and more extra virgin olive oil.