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In a blender, add the bell pepper, garlic, sun-dried tomatoes, tofu, smoked paprika, salt, chili flakes, 2 tbps roasted almonds, lemon juice, and water. Blend until smooth. You can leave a little bit of texture if you like.
In a saucepan over medium heat, add the olive oil and tomatoes. Cook covered for 7 minutes, stirring regularly.
Add the cooked butter beans and blended sauce to the pan. Cook for a few minutes until heated through.
To serve, top with the remaining chopped almonds, fresh parsley, and lemon zest, and adjust salt to taste. I enjoyed mine with stir-fried broccolini and a slice of our 1-Ingredient Buckwheat Bread, and it was perfect!