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To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside.
To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent.
Deglaze the pan with the wine and cook until reduced by half.
Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency.
Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon.
Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using.