Bean tapas dip

INGREDIENTS (4 servings):

• 400 g cherry tomatoes (larger, type "Soluso" or similar)
• 1 can of Red Kidney beans / 240 g cooked
• 180 g smoked tofu (1 package)
• 2 cloves of garlic
• 2 tbsp tomato puree
• 1 tbsp soy sauce
• 30 g capers
• dried garlic
• dried basil
• To serve:
  • Greek-style tofu
  • fresh basil

PROCEDURE:

1. Roasting Tomatoes and Tofu:

Preheat the oven to 180°C. Line a baking tray with baking paper. Place the cherry tomatoes cut into quarters on the larger part of the tray, season with salt and sprinkle with dried basil. On the smaller part of the tray, crumble the block of smoked tofu into the smallest possible pieces and season with dried garlic. Bake until the tomatoes caramelize and the tofu “crumb” is crispy, about 30 minutes. For larger tomatoes, you may need to remove the tofu from the tray earlier. To ensure the tofu bakes properly, stir it every 10 minutes. The result should be crispy on the surface to slightly “baked”, but soft on the inside.

2. Preparing the beans

While the tomatoes and tofu are baking, in a large bowl, mash the drained (or cooked) beans with a fork. Do not mash them completely – the resulting consistency should contain chunks of beans.

3. Finishing the spread:

Stir the roasted tomatoes and tofu into the prepared beans. Add the tomato puree, soy sauce, crushed garlic and capers. The mixture should be “moist” but not runny. Thicken it as needed by adding more puree, or thin it out by adding soy sauce. Season with black pepper and salt to taste.

4. Serving:

Serve on a crusty bread with a sprig of fresh basil. Optionally, you can add a slice of “Greek Style” tofu.