Butter Beans and Tofu Ricotta on Toast

1: To a bowl, add the silken tofu, lemon juice, nutritional yeast, and small pinches of salt and pepper. Whisk to combine into a ricotta-like consistency, then set aside.

2: Finely chop most of the basil leaves, reserving a few leaves for topping later. Combine the chopped basil leaves and walnuts in another bowl with 2 tablespoons of olive oil and small pinches of salt and pepper. Stir to combine and set aside.

3: Drizzle 1 tablespoon of olive oil in a pan over medium-high heat. When hot, add the cherry tomatoes and cook for 2-3 minutes until they begin to blister.

4: Lower the heat to medium and add lemon zest, chopped garlic, butter beans, and small pinches of salt and pepper. Stir and cook for about a minute until garlic begins to brown.

5: Use a fork to gently squash the cherry tomatoes, releasing their juices. Add a small splash of water if needed, and cook for another minute before removing from heat.

6: Toast the bread, then spread with the tofu ‘ricotta’, add the cherry tomatoes and butter beans, and drizzle with basil dressing. Top with reserved basil leaves and an extra pinch of pepper.