These Creamy Gochujang Butter Beans with Tofu are the perfect high-protein vegetarian dinner. They’re creamy, spicy, and ready in under 20 minutes, making them ideal for busy weeknights. Packed with plant protein and fibre, this easy one-pan meal is full of bold flavour without requiring lots of ingredients or effort. Better still, it keeps well, making it perfect for meal prep or enjoying as leftovers the next day.
Why You’ll Love These Gochujang Butter Beans with Tofu
- Ready in under 20 minutes – Perfect for busy weeknights, speedy lunches or last-minute meal prep.
- High in protein and fibre – Crispy tofu provides plenty of plant-based protein, while butter beans add fibre to help keep you feeling full.
- Big, bold flavour – Sweet and spicy gochujang is balanced with fresh, tangy lime for a creamy sauce that’s packed with flavour.
- One-pan recipe – Everything comes together in a single pan, so there’s minimal washing up afterwards.
- Perfect for meal prep – Store leftovers in an airtight container in the fridge for up to 3 days. They’re delicious served cold or gently reheated for an easy lunch or dinner.
Ingredients You’ll Need
- 2 tsp olive oil
- ½ red onion, finely chopped
- 1 large garlic clove, thinly sliced
- 1 small red chilli, finely chopped
- 280g extra-firm tofu, cut into 2cm cubes
- 1 tbsp tomato purée
- 1 tbsp gochujang paste
- 4 medium tomatoes, cut into eighths
- 570g jar of butter beans
- 2 tbsp single cream
- Juice of ½ lime
- Small handful of fresh coriander, roughly chopped
- Salt and freshly ground black pepper, to taste
How to Make Creamy Gochujang Butter Beans with Tofu
Heat the olive oil in a large frying pan over a medium-high heat.
Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and chilli and cook for another minute until fragrant.
Stir in the tofu and cook for 3–4 minutes, turning occasionally, until it’s starting to turn golden.
Add the tomato purée and gochujang paste, stirring until the tofu is evenly coated. Cook for 1 minute, adding a splash of water if needed to loosen the sauce.
Add the tomatoes and cook for 2–3 minutes, stirring occasionally, until they begin to break down. If the pan starts to dry out, add another splash of water or some of the bean liquid.
Add the butter beans along with their liquid, stir well and simmer for 3 minutes until the sauce has thickened slightly.
Stir through the cream and simmer for another minute until the sauce is creamy and heated through.
Remove from the heat and stir in the coriander and lime juice.
Season to taste with salt and freshly ground black pepper, then serve immediately.
Top Tips
- Press your tofu first – Pressing the tofu for 15–30 minutes removes excess moisture, helping it hold its shape and develop a firmer, crispier texture when cooked.
- Cook the tomato purée until it darkens slightly – Let the tomato purée caramelise for a minute before adding the other ingredients. This enhances its natural sweetness and removes any metallic taste.
- Finish with extra lime juice – An extra squeeze of fresh lime just before serving brightens the flavours and balances the creamy, spicy sauce.
- Adjust the spice to suit your taste – Add more or less gochujang and chilli depending on how spicy you like your food. You can always stir in a little extra gochujang at the end if you’d like more heat
Variations
- Add extra greens – Stir through a handful of fresh or frozen spinach at the end, or add kale and allow it to wilt into the sauce. You can also serve alongside roasted broccoli for an extra boost of fibre and nutrients.
- Swap the beans – Replace butter beans with chickpeas for a slightly nuttier texture. For convenience and flavour, the Bold Bean Co Queen Chickpeas work particularly well.
- Make it vegan – Simply swap the single cream for a plant-based alternative (such as oat or soy cream), or omit it entirely for a lighter, still-creamy sauce thanks to the beans.
- Change the protein – Swap tofu for halloumi or paneer for a richer, more indulgent version of the dish.
What to Serve with Creamy Gochujang Butter Beans
To make this meal go further, serve it with any of the options below:
- Steamed jasmine rice or brown rice
- Flatbreads (naan, pita, or wraps all work well)
- Sourdough toast for a simple, comforting option
- Roasted greens such as broccoli, courgette, or tenderstem
- Kimchi for extra heat and tang
- Fresh cucumber salad for something crisp and refreshing
Storage & Reheating
These creamy gochujang butter beans will keep well for 3–4 days when stored in an airtight container in the fridge.
To reheat, warm gently in a pan over a low to medium heat until piping hot, adding a splash of water if needed to loosen the sauce.
You can also reheat in the microwave, but cover the dish as the beans can spit or “pop” when heated.
I wouldn’t recommend freezing this recipe, as the texture of the tofu and creamy sauce may change once defrosted.
FAQs
- Can I make this recipe vegan? Yes – simply replace the cream with a non-dairy alternative such as oat or soy cream, or leave it out altogether for a lighter version.
- Is gochujang very spicy? Most brands of gochujang are mildly spicy with a gentle heat and sweetness. To keep the dish even milder, you can omit the fresh red chilli.
- Can I use canned butter beans? Yes. The bean liquid (aquafaba) helps thicken the sauce and adds extra flavour. If using drained canned beans, simply replace it with splashes of vegetable stock until you reach your desired consistency.
- Can I use another type of bean? Absolutely. This recipe works well with cannellini beans, white beans, or chickpeas.
- Do I have to press the tofu? Yes – pressing the tofu helps remove excess moisture so it holds its shape better and doesn’t break apart in the sauce while cooking.
Similar recipes
If you like these creamy gochujang beans with tofu, you might like more of my bean recipes:
Gochujang Butter Beans with Tofu
Ingredients
Method
- Heat the olive oil in a large frying pan over a medium-high heat.
- Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Add the garlic and chilli and cook for another minute until fragrant.
- Stir in the tofu and cook for 3–4 minutes, turning occasionally, until it’s starting to turn golden.
- Add the tomato purée and gochujang paste, stirring until the tofu is evenly coated. Cook for 1 minute, adding a splash of water if needed to loosen the sauce.
- Add the tomatoes and cook for 2–3 minutes, stirring occasionally, until they begin to break down. If the pan starts to dry out, add another splash of water or some of the bean liquid.
- Add the butter beans along with their liquid, stir well and simmer for 3 minutes until the sauce has thickened slightly.
- Stir through the cream and simmer for another minute until the sauce is creamy and heated through.
- Remove from the heat and stir in the coriander and lime juice.
- Season to taste with salt and freshly ground black pepper, then serve immediately.
Yum!!!