Sort ingredients
gingerbitch
QR Code
Listen
Pdf
Make the tofu feta by crumbling the extra firm tofu into small pieces (around 1-1.5cm or smaller) into a mixing bowl
Add the lemon juice, nutritional yeast, crushed garlic, oregano, olive oil, sea salt, black pepper, and chilli flakes to the tofu
Combine the tofu feta well, season to taste, then leave in the fridge until ready to serve
In a small frying pan, fry the shallot in olive oil with a pinch of sea salt for 5 minutes
Add the minced garlic and fry for a further 2 minutes, then take off the heat and allow it to cool
Boil a full kettle's worth of water for blanching the kale
Put the pasta onto boil in plenty of salted water for one minute less than the packet suggests
Quick blanch the kale by popping it into a sieve and running the boiling water over it
Immediately run the cold tap over the kale and squeeze out the water
Combine the cooled shallot and garlic mixture with the blanched kale, basil, canellini beans, nutritional yeast, and lemon juice
Drain the pasta and combine with the green bean mixture
Top with tofu feta and serve