* 360g butterbeans, from 1.5 tins, drained and rinsed. * 4 large salad tomatoes, sliced * Large pinch of sea salt to season the sliced tomatoes * 25g fresh basil leaves, roughly torn
**Tofu feta**
* 280g extra firm tofu * 1.5 tbsp extra virgin olive oil * 2.5 tbsp nooch * 1/2 tsp sea salt * 1/2 tbsp oregano * Juice of one lemon or 1.5 tbsp * 1 clove garlic, grated * Freshly cracked black pepper
**Tomato dressing**
* One large, slightly squishy if possible salad tomato, grated (use a box grater and discard the skin – or eat it – up to you) * 2cm piece of shallot, grated * 1 garlic clove, grated * 1 tbsp extra virgin olive oil * 1/2 tsp sea salt
###Instructions
1. Give the tofu a good squeeze, wrapped in kitchen paper, to drain off any excess water.
1. In a medium mixing bowl or food prep container with a lid, crumble to tofu into small irregular pieces with your hands. Add the rest of the ingredients and combine with a spoon, or shake the container with the lid on. Season to taste, leave in the fridge whilst you make the rest.
1. Now make the dressing. In a small bowl, whisk the grated tomato pulp, grated shallot, garlic, olive oil and sea salt. Season to taste.
1. Slice the tomatoes and season with a pinch of salt. Leave to sit for 2-3 mins.
1. In a large salad bowl, add the drained and rinsed beans, the tofu feta, chopped tomatoes, basil and dressing. Toss to combine, serve with more black pepper, extra virgin olive oil and salt if you need it.
1 Comment
###Ingredients
* 360g butterbeans, from 1.5 tins, drained and rinsed.
* 4 large salad tomatoes, sliced
* Large pinch of sea salt to season the sliced tomatoes
* 25g fresh basil leaves, roughly torn
**Tofu feta**
* 280g extra firm tofu
* 1.5 tbsp extra virgin olive oil
* 2.5 tbsp nooch
* 1/2 tsp sea salt
* 1/2 tbsp oregano
* Juice of one lemon or 1.5 tbsp
* 1 clove garlic, grated
* Freshly cracked black pepper
**Tomato dressing**
* One large, slightly squishy if possible salad tomato, grated (use a box grater and discard the skin – or eat it – up to you)
* 2cm piece of shallot, grated
* 1 garlic clove, grated
* 1 tbsp extra virgin olive oil
* 1/2 tsp sea salt
###Instructions
1. Give the tofu a good squeeze, wrapped in kitchen paper, to drain off any excess water.
1. In a medium mixing bowl or food prep container with a lid, crumble to tofu into small irregular pieces with your hands. Add the rest of the ingredients and combine with a spoon, or shake the container with the lid on. Season to taste, leave in the fridge whilst you make the rest.
1. Now make the dressing. In a small bowl, whisk the grated tomato pulp, grated shallot, garlic, olive oil and sea salt. Season to taste.
1. Slice the tomatoes and season with a pinch of salt. Leave to sit for 2-3 mins.
1. In a large salad bowl, add the drained and rinsed beans, the tofu feta, chopped tomatoes, basil and dressing. Toss to combine, serve with more black pepper, extra virgin olive oil and salt if you need it.
[Source](https://www.instagram.com/reel/DLAkicFKaQi/)