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?Crispy sautéed butter beans, garlicky kale, roasted sweet potatoes and toasted pumpkin seeds with creamy delicious tofu dressing.? This dressing is also good with roasted broccoli or cauliflower, pasta and lots of other veggies. And sautéing beans is a game changer!!!?
?Recipe creamy tofu dressing: Blend until smooth: 1-14oz pack tofu (use silken tofu for creamier sauce or firm tofu for thicker sauce), 1/2 cup plant milk, 1-1/2 tbsp apple cider vinegar, 2 tsp mustard, 1/2 cup nutritional yeast, 1-1/2 tsp garlic powder, 1-1/2 tsp onion granules or powder, 1/2 tsp smoked paprika, 1/4 tsp ground nutmeg. Add salt and black pepper to taste. You can refrigerate leftover dressing and use with pasta, cauliflower, broccoli too. Great with so many things. ?Butter beans and pumpkin seeds: rinse and drain 1-15oz can butter beans. Sauté in non-stick pan with a little olive oil and a small handful pumpkin seeds until crispy. Sprinkle with a little salt. .
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