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Start with the beans. Heat a large pan over a medium heat with a generous splash of olive oil. Add the garlic and chilli and sauté for 1-2 minutes until fragrant, making sure to not let the garlic burn. Stir in the tomato purée and harissa paste and cook for another minute to deepen the flavour.
Add the tomatoes, breaking them up with the back of a spoon and bringing to a gentle simmer. Season with a big pinch of salt. Simmer, uncovered, for 10 minutes, stirring occasionally, until the sauce thickens slightly. Add the butter beans and basil leaves, cooking for a further 5 minutes, allowing the beans to soak up the flavours. Season to taste.
Meanwhile, make the 'mozzarella'. Whizz the silken tofu, nutritional yeast, lemon juice, garlic, salt and black pepper in a blender until creamy. Transfer to a bowl and fold in the extra-firm tofu, oregano and olive oil. Mix until combined – it should resemble a soft, creamy cheese with little curds.
To finish, artfully spread the 'mozzarella' in large blobs on top of the beans, then finish with a drizzle of olive or chilli oil, the reserved basil and lots of freshly cracked black pepper. Serve family-style.