White beans in a creamy tarragon and dill sauce recipe
 This tasty recipe uses a high-protein vegan silken tofu version of a simple white sauce, combined with high-fibre beans and fresh herbs. Each serving provides 320 kcal, 19.3g protein, 31.4g carbohydrate (of which 4.3g sugars), 13.2g fat (of which 2.1g saturates), 10.9g fibre and 2.29g salt. 200g/7oz silken tofu200ml/10fl oz vegetable stock2 tbsp tamari or soy sauce (optional) 200g/7oz silken tofu 200ml/10fl oz vegetable stock 2 tbsp tamari or soy sauce (optional) 1 tbsp olive oil1 small shallot, peeled and finely chopped100ml/3½fl oz white wine (vegan, if required)400g tin white beans (butter beans or cannellini beans will do), drained200g/7oz spinach, finely choppedbunch fresh dill, leaves and stalks finely choppedbunch fresh tarragon, leaves finely chopped and stalks discardedsliced bread, toasted (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 small shallot, peeled and finely chopped 100ml/3½fl oz white wine (vegan, if required) 400g tin white beans (butter beans or cannellini beans will do), drained 200g/7oz spinach, finely chopped bunch fresh dill, leaves and stalks finely chopped bunch fresh tarragon, leaves finely chopped and stalks discarded sliced bread, toasted (optional) salt and freshly ground black pepper Method To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside.To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. Deglaze the pan with the wine and cook until reduced by half. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. Deglaze the pan with the wine and cook until reduced by half. Deglaze the pan with the wine and cook until reduced by half. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using.