Name: Cannellini Bean Gravy with Seared Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: ¼ tsp black pepper; ¼ tsp salt; 1 can (15 oz) cannellini beans; 1 tbsp low-sodium soy sauce; 1 tsp chopped thyme; 14 oz extra-firm tofu; 2 cloves garlic, minced; 2 cups low-sodium vegetable broth; 2 tbsp nutritional yeast (optional); 2 tbsp olive oil

This Cannellini Bean Gravy with Seared Tofu features creamy bean gravy and crispy tofu in a savory blend. Perfect for a hearty dinner, it’s an easy recipe that combines rich flavors into a nutritious, plant-based meal.

Why You’ll Love This Recipe

This cannellini bean gravy with seared tofu is a nutritious, healthy dinner that pairs creamy, savory bean gravy with crispy, protein-packed tofu, offering a hearty, plant-based meal perfect for any night. Quick to prepare and full of flavor, it’s versatile—serve with rice or veggies—and provides a guilt-free indulgence that’s both delicious and wholesome.

Recipe Tips and Tricks

Rinse Beans Well: Removes excess sodium from canned beans.
Press Tofu: Ensures a crispy sear by removing moisture.
Sauté Aromatics First: Adds depth to the gravy.
Blend Smoothly: Creates a creamy gravy texture.
Don’t Overcook Tofu: Keeps it firm and crisp.
Use Fresh Herbs: Enhances flavor over dried.
Check Seasoning: Taste and adjust salt based on beans.
Serve Warm: Maximizes the gravy-tofu contrast.
Store Separately: Prevents tofu from getting soggy.
Reheat Gently: Restores texture if needed.

Yield: 4 servings

Cannellini Bean Gravy with Seared Tofu

Creamy cannellini bean gravy with seared tofu, healthy dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ tsp black pepper
¼ tsp salt
1 can (15 oz) cannellini beans
1 tbsp low-sodium soy sauce
1 tsp chopped thyme
14 oz extra-firm tofu
2 cloves garlic, minced
2 cups low-sodium vegetable broth
2 tbsp nutritional yeast (optional)
2 tbsp olive oil

Instructions

Prep the Tofu: Drain and press tofu for 10 minutes to remove moisture, then cut into cubes.
Sear the Tofu: Heat 1 tbsp olive oil in a skillet over medium heat. Add tofu cubes and cook for 5-7 minutes, turning until all sides are golden and crisp. Set aside.
Sauté Aromatics: In the same skillet, add remaining 1 tbsp olive oil and minced garlic, cooking for 1-2 minutes until fragrant.
Add Beans and Broth: Stir in cannellini beans and vegetable broth, bringing to a gentle simmer.
Season the Mixture: Add nutritional yeast (if using), soy sauce, chopped thyme, salt, and pepper, stirring to combine.
Blend the Gravy: Use an immersion blender to puree the bean mixture until smooth, adding more broth if needed for consistency.
Simmer the Gravy: Return the skillet to low heat and simmer for 5 minutes to thicken slightly.
Combine with Tofu: Gently fold the seared tofu into the gravy or serve it on top.
Rest the Dish: Let the mixture rest for 5 minutes to allow flavors to meld.
Serve and Enjoy: Serve warm over rice or veggies and savor this creamy, savory delight!

Notes

Rinse beans thoroughly to reduce sodium; press tofu for crispness.
Sauté aromatics for flavor; blend gravy smoothly for texture.
Store components separately to maintain freshness; reheat gently to restore consistency.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 228Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 573mgCarbohydrates 19gFiber 5gSugar 7gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cannellini Beans (1 can, 15 oz): Drained and rinsed, for creaminess.
Tofu (14 oz): Extra-firm, pressed for searing.
Vegetable Broth (2 cups): Low-sodium for gravy base.
Olive Oil (2 tbsp): Extra virgin for cooking and flavor.
Garlic (2 cloves): Minced for aromatic depth.
Nutritional Yeast (2 tbsp): Adds cheesy flavor; optional.
Soy Sauce (1 tbsp): Low-sodium for umami.
Thyme (1 tsp, chopped): Fresh for herbal notes.
Salt (¼ tsp): Enhances flavor; adjust to taste.
Black Pepper (¼ tsp): Adds a subtle kick.

Variations and Substitutions

Bean Swap: Use navy or great northern beans.
Tofu Swap: Replace with tempeh or seitan.
Broth Swap: Use mushroom broth or water with extra seasoning.
Oil Swap: Use avocado oil or omit for oil-free.
Yeast Swap: Use Parmesan for non-vegan option.
Soy Sauce Swap: Use tamari for gluten-free.
Herb Swap: Replace thyme with rosemary or parsley.
Low-Sodium: Reduce or skip salt based on soy sauce.

Storage Options

Refrigerator: Store gravy and tofu separately in airtight containers for up to 3 days; reheat on stovetop.
Freezer: Freeze gravy for up to 2 months; thaw in fridge (avoid freezing tofu).
Reheating: Warm gravy on low heat; sear tofu fresh if possible.