Finely chop ½ an onion and crush 5 cloves of garlic
Add tomato puree and chopped tomatoes to the pan
Add 2 x 400g tins of butterbeans
Crumble in 250g firm tofu
Stir in 3 heaped tbsp nooch and 2 tbsp white miso
Add a splash of water to reach desired consistency
Fold in a small handful of torn fresh basil
Serve with more fresh basil, extra virgin olive oil, and toasted sourdough bread or cooked grain of choice
