Chili Ginger Garlic Beans with Cumin Whipped Tofu and Onion Salad

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

Ingredients

• Oil – for sautéing.
• Aromatics – onion, hot green chilies, garlic and ginger form the flavorful base.
• Herbs & spices – curry leaves, Kashmiri chili powder, ground coriander, black pepper and garam masala for the beans; roasted ground cumin and fresh herbs for the tofu cream.
• Sauces – soy sauce (or gluten-free tamari), sambal oelek (or another Asian chili-garlic sauce) and lime juice add savory, spicy and bright notes.
• Non-dairy yogurt – makes the bean sauce creamy. Choose a nut-free yogurt if allergic.
• White beans – one 15-ounce can of cannellini, great northern, navy, or about 1 1/2 cups cooked beans.
• Whipped tofu – firm or extra-firm tofu becomes a creamy, tangy topping when blended with tahini, lime, herbs and a touch of maple syrup.
• Onion salad – sliced red onion, Kashmiri chili, salt, black pepper, lime juice and minced green chili for heat.
• Garnishes – cilantro and extra lime juice to finish.

Tips

• Make the tofu cream and the onion salad while the beans simmer to save time.
• If your processor needs it, add 1–2 tablespoons of water to the tofu mixture to help it whip smooth.
• The onion ring salad mellows and becomes more flavorful if it sits for a little while; prepare it ahead if preferred.

How to Make Beans Majestic

Make the beans

Heat a large skillet over medium heat and add the oil. When hot, add the chopped onion, julienned green chilies, chopped curry leaves, minced garlic, minced ginger and a good pinch of salt. Stir frequently so the garlic doesn’t brown and cook until the onion begins to turn golden, about 7–10 minutes. Add 2 tablespoons of water if the pan gets too hot. Stir in the spices: Kashmiri chili powder, ground coriander, black pepper and garam masala.

Mix in the soy sauce, sambal oelek, lime juice and non-dairy yogurt, then bring the mixture to a gentle boil for about a minute. Add 1 cup water, the drained white beans and the remaining salt. Stir well, cover and simmer for 10 minutes or longer until the sauce thickens and the beans absorb the flavors. Taste and adjust salt or heat—add a pinch of cayenne if you want more kick. Finish with chopped cilantro and a squeeze of lime.

Make the whipped tofu cream

Place the drained firm tofu, roasted ground cumin, fresh herbs (mint, curry leaves, basil or cilantro), salt, tahini, lime juice, lime zest and maple syrup into a food processor or blender. Process until very smooth and whipped, adding 1–2 tablespoons of water only if needed to help the mixture blend. Taste and adjust seasoning—optionally add a pinch of garam masala or cayenne for extra depth. Set aside.

Make the onion ring salad

Slice red onion into thin rings and put them in a bowl. Add minced green chili, a pinch of salt, Kashmiri chili powder, black pepper and 2 tablespoons lime juice. Toss to coat. Let the onion sit to soften and develop flavor. For a tangier, pickled result, add 1 tablespoon white vinegar.

How to Serve Chili Garlic Beans

Beans on toast: Toast bread, spread a generous layer of whipped tofu cream, top with chili garlic beans, add onion rings and finish with crunchy sprouts or chopped herbs.

Spread or dip platter: Spread whipped tofu on a serving plate, spoon beans on top, scatter pickled onion and chopped roasted seeds or nuts (if not nut-free), and finish with a squeeze of lime and crushed pepper flakes.

Baked potatoes: Roast potatoes at 400°F (205°C) until tender (about 40–45 minutes), split and fluff the insides with a little vegan butter. Top with beans, onion rings and a dollop of whipped tofu. Add chili crisp if desired.

Crispy potatoes or chili fries: Top oven fries or air-fried potatoes with the saucy beans, tofu cream, onion salad and chili crisp for a decadent snack or meal.

Crispy tacos: Warm tortillas, mash some beans on one half of each, fold, brush with oil and pan-fry or bake briefly until crisp. Serve with pico, whipped tofu, or hot sauce.

Notes

These chili garlic beans are naturally nut-free when you use a nut-free non-dairy yogurt and omit any served nuts. Make this recipe gluten-free by substituting tamari or coconut aminos for soy sauce. Nutrition values include both the beans and the whipped tofu cream.

For crispy potatoes: Cut 3 russet potatoes into thin strips, rinse and dry thoroughly, toss with 2 tsp oil and a light coating of cornstarch plus salt and pepper. Air-fry at 370°F (188°C) for about 12 minutes, stirring halfway, or bake at 375°F (191°C) for 20–25 minutes until crisp.

Roasted ground cumin: Toast cumin seeds on a dry skillet for 2–4 minutes until fragrant and darker, then grind in a spice grinder for best flavor.

Nutrition (per serving)

Calories: 348 kcal · Carbs: 44 g · Protein: 22 g · Fat: 11 g · Fiber: 10 g

Nutrition is an estimate and should be used as an approximation.

Frequently Asked Questions