Tuscan beans all'uccelletto with sage and golden tofu

Ingredients

For 1 serving

• Cooked cannellini beans200 g
• Tofu100 g
• Chopped tomatoes150 g
• Fresh sage3 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Chili pepper0.3
• Saltto taste
• Black pepperto taste

Contains: soy,

Method

1. Drain the tofu, pat it well dry with kitchen paper and cut it into cubes of about 1.5 cm; rinse the cannellini beans under running water and leave them to drain.
2. Heat half the oil in a pan over medium-high heat and fry the tofu for 6–8 minutes, turning often, until golden and crisp on all sides; salt it lightly and set aside on a plate.
3. Crush the garlic clove with the palm of your hand and peel it. In the same pan heat the remaining oil over low heat with the garlic, sage leaves and crumbled chilli for 1–2 minutes, until the garlic sizzles and the sage smells fragrant without burning.
4. Add the tomato pulp and the cannellini beans, season with salt and stir; cover and cook over low heat for 15 minutes, stirring now and then, until the sauce has thickened and coats the beans. If it gets too dry add a splash of water.
5. Remove the garlic, stir in the golden tofu, heat through for 1 minute, adjust the salt and finish with a grind of black pepper before serving.