Chili Garlic Beans (Majestic Beans) with Whipped Tofu and Onion Salad

chili garlic beans, onion salad, and whipped tofu in bowls on a black table

No ratings yet

Chili Garlic Beans (Majestic Beans) with Whipped Tofu and Onion Salad

High protein, bold chili ginger garlic beans with cumin tofu and spicy onion salad. 30 minutes recipe, serve on toast, fries, baked potatoes, in smashed tacos, wraps or bowl. nut-free and gluten-free, 22 grams protein and 10 grams of fiber)

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main, Main Course

Cuisine: Indian Fusion

Keyword: beans majestic, chili garlic beans, majestic beans

Servings:

Author: Vegan Richa

Equipment

food processor or blender

Ingredients

For the Chili Garlic Curry Leaf Beans

2 teaspoons oil
1 cup chopped onion
2 hot green chilies julienned, such as Serrano or Indian chili
1/2 teaspoon salt divided
12 to 14 curry leaves chopped (fresh or frozen)
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon salt divided
1 1/2 teaspoons Kashmiri chili powder
2 teaspoons ground coriander
1/2 teaspoon black pepper
1/2 to 1 teaspoon garam masala
2 tablespoons soy sauce or use tamari for gluten-free
1 tablespoon sambal oelek or other Asian chili garlic sauce
1 tablespoon lime juice
1/4 cup non-dairy yogurt
15 ounce can white beans such as cannellini, great northern, navy beans or other beans of choice or use 1 1/2 cups cooked beans
1 cup water or stock
cilantro and lime juice for garnish

For the Whipped Tofu Cream

14 ounces firm or extra firm tofu drained
1 teaspoon ground cumin preferably roasted (see notes)
5 to 6 mint leaves or curry leaves, or basil, or a handful of cilantro
1/2 teaspoon salt
2 tablespoons tahini
2 tablespoons lime juice
zest of 1 lime
2 teaspoons maple syrup

For the Onion Ring Salad

1 cup sliced red onion sliced into rings
1/4 teaspoon Kashmiri chili powder
dashes of salt and black pepper
2 tablespoons lime juice
1/2 green chili minced

US Customary - Metric

Instructions

Make the beans.

Heat a large skillet over medium heat. Add the oil. Once the oil is hot, add in the onion, green chilies, curry leaves, garlic, ginger, and a good dash of the salt, and mix in. Cook, stirring every minute or so, so the garlic doesn’t turn too brown, until the onion starts to turn golden. 7 to 10 minutes. Add 2 tablespoons of water to bring the temperature of the pan down, then mix in all of the spices for the beans. Then, mix in the soy sauce, sambal oelek, lime juice, and non-dairy yogurt, and bring that to a boil, about a minute.
Then add in the 1 cup of water and the beans and the remaining salt. Mix really well, then cover and cook for 10 minutes or longer until the sauce thickens a little bit and the beans pick up some of that flavor from the sauce. Taste and adjust the flavor by adding more salt or more heat if needed. If you want it hotter you can add in some cayenne, because sometimes green chilies aren’t always that hot. Then switch off the heat, garnish with cilantro, and your beans are ready.

Meanwhile, make the whipped tofu cream.

Add all of the whipped tofu ingredients to a food processor and process. If the processor needs more liquid, add in some more water 1 to 2 tablespoons at a time until everything starts to move along and the tofu gets whipped and super creamy. It will take about a minute or two of continuous processing to get the tofu really creamy and whipped up. Taste and adjust the flavor, add more salt if needed. You can also add in a little bit of garam masala or cayenne for added flavor to the tofu. Set this aside.

Meanwhile, also make the onion ring salad.

Slice up the red onion into rings, and add them to a bowl. Add in the minced green chili, salt, Kashmiri chili powder, black pepper, and lime juice, and toss really well to coat with the spices. Let the onion rings sit. To make them more pickled, you can add in 1 tablespoon of vinegar as well.

Serving Suggestions

For beans on toast: toast up some bread, spread a good helping of the whipped tofu cream, top it with some of the chili garlic beans, then some of the onion rings and some crunchy sprouts or chopped nuts or cilantro.
As a spread or dip platter: take a good helping of the tofu cream, spread that on a plate, top it with the beans majestic, the pickled onion, some chopped roasted cashews / pumpkin seeds, and a squeeze of lime juice. You can also add pepper flakes or Aleppo pepper flakes on top.
On a baked potato: scrub the potatoes really well, poke holes, rub with oil and salt, and bake at 400° F (205° C) for 40 to 45 minutes. Once done, slice them open, and squeeze some of that nice, warm potato out of the skin. Add a little vegan butter, then top with the beans, pickled onion, green onion, and a dollop of whipped tofu. Add chili crisp, as well, if you like.
Over crispy potatoes, like chili cheese fries: Top crispy potatoes (recipe in notes) or oven fries with the saucy beans, a good dollop of tofu cream, the onion salad, and some chili crisp. It’s just fabulous and delicious!
For crispy tacos: warm some tortillas in the microwave for 10 seconds or so, so that they are pliable. Mash some of the beans, and add them to one side of each tortilla, then fold over so they stick. Brush with oil, then pan fry or bake using the directions from my ricotta tacos. Serve with pico de gallo, whipped tofu cream, or hot sauce.

Video

Notes

Chili garlic beans are naturally nut-free, as long as you use nut-free non-dairy yogurt, and easily made gluten-free with gluten-free tamari instead of soy sauce.

Nutrition includes the whipped tofu and the beans.

For the crispy potatoes: Scrub and chop 3 russet potatoes into thin strips. Wash and soak them in cold water while you finish chopping. Rinse well to remove excess starch, then drain and dry thoroughly. Transfer to a bowl, add 2 teaspoons oil, and toss well to coat. Mix 2 teaspoons of cornstarch and dashes of salt and black pepper together in a small bowl, and sprinkle that over the potatoes, tossing to coat again. Air fry at 370° F (188° C) for about 8 minutes, then stir and continue for another 4 minutes or longer until crispy. Or bake at 375° F (191° C) for 15 minutes, stir, and bake for 8 to 10 more minutes, or longer, until crispy.

Make your own roasted ground cumin: Toast cumin seeds on a skillet for 2-4 min until they change color significantly, then grind them in a spice grinder.

Nutrition