• For the tofu whip:
  • 1 pack silken tofu
  • 3 cloves garlic
  • 2 Tbsp tahini
  • 1-2 Tbsp lemon juice and the zest
  • 1 tsp smoked paprika
  • 1-2 Tbsp olive oil
  • Salt & Pepper
  • For the fried beans:
  • 250 grams mixed long beans
  • 200 grams cherry tomatoes halved
  • 2 cloves fresh sliced garlic
  • 2-3 Tbsp olive oil
  • ½ handful of ripped basil
  • Salt & fresh pepper



fried beans with whipped tahini tofu


  • For the tofu whip:
  • Roast the garlic in a hot oven for 40 minutes. It is best to slice the top off the whole bulb before roasting as it makes it easy to remove the garlic from the skin this way.
  • Using food processor to make the tofu whip, add in tofu first and blend until smooth. Add the rest of the ingredients, blend and taste, and adjust the seasoning as needed. Set aside and heat when ready to serve.
  • For the fried beans:
  • Top and tail the beans. Heat a large fry pan to medium heat, add oil and garlic, and cook for 2 minutes. Add the beans, toss until they start to soften. Add the tomatoes and cook for a 2 more minutes. Season and add basil, remove from the heat.
  • To serve, spread the whip over a large platter and place the bean mix on top. Can be a main dish or a great side for a group.


Recipe by: Amy Dougherty