Tahini Beans With Smashed Cucumbers

This article features a recipe for tahini beans with smashed cucumbers, a vegan dish that combines creamy tahini butter beans, smoky tofu, and crisp, spicy cucumbers. The dish is rich in protein and fiber, making it suitable for a quick lunch or dinner. The recipe, taken from Sophie Macfie’s Soph’s Plant Kitchen: 30 in 30, includes flavors such as paprika, cumin, garlic, lime, and chili oil, giving the dish plenty of taste and texture. The beans simmer with tofu and stock until thick, with tahini added at the end for a creamy finish.

The smashed cucumber topping adds a refreshing contrast to the dish, with ingredients like tamari, mirin, sesame oil, lime, and chili oil giving it a spicy kick. The recipe is quick and easy to make, providing a nutritious and delicious meal with 40 grams of protein and 21 grams of fiber per serving. Serve the tahini beans with smashed cucumbers as is, or pair it with rice or flatbread for a heartier meal option.