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Creamy Lemon Miso Beans with Crispy Tofu Crumbles

If you're looking for a cozy, flavour-packed way to eat more beans, this one's for you! These creamy lemon miso beans are simmered in a rich coconut milk sauce with white miso, fresh herbs, nutritional yeast and caramelized lemons. They're finished with crispy maple-soy tofu crumbles that add the perfect amount of crunch and a little sweetness to balance out the savoury, tangy sauce.

The secret to this recipe is sauteing the lemon slices in butter before building the sauce. It brings out their natural sweetness and adds so much depth of flavour. The white miso adds that delicious savoury umami flavour, while the coconut milk creates a creamy sauce that coats every bean. Add in some wilted kale and a little Parmesan, and you've got a seriously satisfying meal.

I love how much flavour you can get from such simple pantry staples. Plus, it's packed with plant-based protein, fibre and plenty of nourishing ingredients. Serve it with some crusty sourdough to soak up every last bit of that lemony miso sauce. Trust me, you won't want to leave any behind!

Nutritional Benefits

This recipe is a great example of how satisfying and nourishing plant-based comfort food can be. Between the white beans, tofu and kale, you're getting a combination of protein, fibre, iron and other important nutrients.

  • Plant-based protein: White beans and extra-firm tofu provide plant-based protein to support muscle maintenance and repair. Using both also gives this meal a more substantial protein boost than beans alone.
  • High in fibre: White beans are an excellent source of dietary fibre, which supports digestive health, gut health and regularity. They also provide resistant starch, which helps nourish beneficial gut bacteria.
  • A source of iron: White beans, tofu and kale all contribute non-heme iron, which helps support oxygen transport throughout the body. The lemon juice provides vitamin C, which helps enhance the absorption of plant-based iron.
  • Rich in plant compounds: Kale provides vitamins A, C and K, along with antioxidants and other beneficial plant compounds that support overall health.
  • Healthy fats: Coconut milk provides richness and contributes saturated fat, while tofu and olive oil provide unsaturated fats. For a lighter option, you can use light coconut milk.
Courses:
Servings: 4
Ingredients
    For the crispy tofu crumbles
  • 350 g extra-firm tofu, pressed and crumbled
  • 1 tbsp olive oil
  • 1/2 tsp hing
  • 1 tbsp dark soy sauce or tamari
  • 1/2 tsp smoked paprika
  • 1/2 tsp lemon zest
  • 1 tsp white miso paste
  • 1/2 tsp red chili flakes
  • 1/2 tsp liquid smoke (optional)
  • 1 tbsp maple syrup
  • 1 tbsp cornstarch
  • Salt as needed
    • For the creamy lemon-miso beans
  • 1.5 tbsp butter or plant-based butter
  • 5 slices lemon
  • 1/4 tsp asafoetida (optional)
  • 1 tsp fresh thyme leaves, or ½ tsp dried thyme
  • 1/2 tsp fresh rosemary
  • 2 tbsp white miso paste
  • 1/2 cup vegetable broth
  • 1 can coconut milk (400mL)
  • 2 tbsp nutritional yeast
  • 2 cans white beans , drained and rinsed (about 540 mL each)
  • 1 bunch lacinato kale (12 stems with stems removed and leaves roughly chopped)
  • 1/4 cup finely grated Parmesan (vegan options)
  • 1/4 tsp chilli flakes, optional
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley and lemon zest for garnish
Instructions
    Bake the crispy tofu crumbles
  1. 1
    Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. 2
    Crumble the pressed tofu into small, irregular pieces. The smaller the crumbles, the crispier they can become, so aim for pieces roughly the size of small peas and beans.
  3. 3
    Toss the tofu with olive oil, hing, dark soy sauce, smoked paprika, lemon zest, white miso paste, red chilli flakes and liquid smoke. Sprinkle over the cornstarch and toss again until evenly coated.
  4. 4
    Spread the tofu across the baking sheet in a single layer, leaving space between the pieces. Bake for 10 mins until deeply golden and crisp, pour maple syrup over top and mix. Place back in the oven for 5 mins. Remove and set aside.
    5. Make the creamy miso sauce
  5. 5
    While the tofu bakes, melt the butter in a large skillet or saucepan over medium heat. Add the sliced lemons and let it caramelize in the butter, flipping them once or twice for 1-2 minutes. Then remove the lemons and set them aside.
  6. 6
    Add the thyme, hing and rosemary. Cook for about 30 seconds, stirring, until fragrant. Avoid browning the butter too much. Then add the miso paste and vegetable broth. Whisk together until smooth.
  7. 7
    Pour the coconut milk into the skillet. Stir in the nutritional yeast and add the beans. Simmer gently for 8–10 minutes, stirring occasionally.
  8. 8
    For a thicker, creamier sauce, lightly mash about ½ cup of the beans against the side of the pan and stir them back in.
    9. Wilt the kale
  9. 9
    Add the chopped kale and cook for 3–5 minutes, until tender but still vibrant. Stir in the grated Parmesan and chili flakes. Then squeeze all the juice from the buttered lemons over top.
  10. 10
    Taste and adjust with more lemon, black pepper, or a little extra broth if needed. Miso and Parmesan are both salty, so taste before adding any additional salt.
    11. Assemble and serve
  11. 11
    Generously scatter the crispy tofu crumbles over the top just before serving so they retain their crunch. Sprinkle with fresh chopped parsley.
  12. 12
    Finish with extra lemon zest and a pinch of chilli flakes.
  13. 13
    Serve on its own, with crusty bread, or over toasted sourdough to soak up the creamy sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 638kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Total Carbohydrate 71g24%
Dietary Fiber 14g57%
Sugars 9g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for the Best Results

  • Keep the tofu separate until serving. Adding it too early will soften the crispy coating.
  • Use white miso. It gives the beans a mellow, savoury flavour without overpowering the lemon.
  • Don't overcrowd the tofu. Use two baking sheets if needed so the tofu roasts instead of steams.
  • Make it your own. Cannellini beans, butter beans, or great Northern beans all work well.
Read it online: https://makeitbrunch.com/recipe/creamy-lemon-miso-beans-with-crispy-tofu-crumbles/