You may need to stock up big time on tofu for this recipe as these little fingers are quite addictive!   You can play around with all sorts of flavours – just add whatever you fancy to the butter bean mix – sundried tomatoes, chillis or hot smoked paprika to name a few.


half a tin butter beans
half a courgette
dash of rapeseed oil
pinch of salt
half a lime
1tsp dried parsley
1/2 tsp garlic powder
20g polenta flour
20g breadcrumbs
10g sesame seeds
pinch of black pepper
200g firm tofu

  1. Add the butter beans, courgette, oil, salt, lime, parsley and garlic powder to a blender
  2. Blend to a smooth paste and set aside in a bowl
  3. In a separate bowl add the polenta, breadcrumbs, black pepper and sesame seeds
  4. Line a baking sheet with a spray of rapeseed oil
  5. Slice the firm tofu into fingers and dip into the paste to get a thick coating.
  6. Dip the fingers in the crumb mixture and transfer to the baking sheet
  7. Spray with more rapeseed oil and cook for 25 minutes at 200 turning half way through

I like to serve these with bubble & squeak, runner beans and corn on the cob and they are also great cold for lunch boxes and picnics.   I use basil taifun tofu as its my ultimate favourite but any firm tofu will do.

By |2020-06-16T12:09:09+00:00July 19th, 2019|Dinner, Lunches, Recipies, Savoury, Uncategorized|0 Comments

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