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In a blender, combine HALF a can of the beans (about ⅔ cup), the silken tofu, nutritional yeast, and the broth. Blend until creamy and no chunks remain.
Heat a large nonstick skillet over medium heat and add in the olive oil. Once oil is hot, add in the garlic and saute for 2 minutes or until it’s fragrant. Add the tofu mixture and stir to combine.
Adjust the heat to medium-low, and add the butter beans to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then add in the butter, chili flakes, thyme, and oregano.
Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes and squeeze some lemon juice in. Serve as is or with crusty bread. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!