Melissa Huggins's Butter Beans on Toast

Gently press the tofu with a paper towel to remove excess water. In a medium bowl, add the tofu, non-dairy yogurt, 1 tablespoon of lemon juice, nutritional yeast, and ¼ teaspoon of sea salt. Mash with a fork until the mixture resembles ricotta cheese. Adjust seasoning if needed and set aside.

In a pan, heat olive oil over medium-low heat. Add the garlic cloves and cook for 2-3 minutes until fragrant and slightly golden. Add crushed red pepper, smoked paprika, and thyme, cooking for 30-60 seconds until fragrant.

Add cherry tomatoes and ¼ teaspoon of sea salt to the pan. Increase heat to medium and cook for 5-7 minutes until tomatoes soften and release their juices. Lightly mash the tomatoes around the 4-minute mark to help them break down.

Stir in the butter beans, ½ tablespoon of lemon juice, and fresh-cracked pepper. Lower the heat and cook for 2-4 minutes until warmed through. Adjust seasoning if necessary. Turn off the heat and stir in fresh basil and lemon zest.

Toast the bread slices. Spread the tofu ricotta on each slice, then top with a generous spoonful of the tomato-bean mixture. Garnish with additional fresh basil if desired and serve immediately.