Greek · Dinner
Green Bean Stew with Tomatoes (GLP-1)
A Greek-style braise of green beans and tomatoes built around firm tofu, cannellini beans and toasted almonds for plant-forward protein. Onion, garlic and tomato simmer with green beans in olive oil until tender, then folded through beans and pan-seared tofu, finished with dill and lemon.
$4
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
420Calories
37.1gProtein
14.2gFat
42.8gCarbs
11.4gSugar
12.6gFiber
720mgSodium
0mgChol
1.9gSat Fat
1380mgPotassium
310mgCalcium
6.8mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, then cut into 2cm cubes; trim and halve green beans; thinly slice onion and mince garlic.
2
Sear
Heat olive oil in a wide pan over medium-high heat and sear tofu cubes 4–5 minutes, turning occasionally, until golden and firm on the edges.
3
Simmer
Add onion and garlic to the pan, then stir in tomato paste, canned tomatoes, vegetable stock and green beans. Simmer uncovered 15 minutes over medium heat until beans are tender and sauce coats a spoon.
4
Plate
Fold in cannellini beans and dill, remove from heat, stir in lemon juice and almonds, season with salt and pepper, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g9.2 oz firm tofu
- 300g11 oz green beans
- 240g4.2 oz, a quarter of a 14.5 oz can canned tomatoes
- 200g3.5 oz, two-thirds of a 15 oz can cannellini beans
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml vegetable stock
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp fresh lemon juice
- 2 tbsp2 tbsp almonds
- salt, to taste
- black pepper, to taste
