The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Tofu & Sage Cannelini Cassoulet
Comfort food flavours, inspired by French fave cassoulet. Pair vegan sage and onion sausage with chestnuts, sultanas, cannellini beans and plenty of cream to make an indulgent one-pot. Top with crispy fried sage.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 5 garlic clove
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 480g cannellini beans (drained)
- 1 handful of fresh sage
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g celery (Celery)
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 60g sultanas
- 1 shallot
- 2 tbsp apple cider vinegar
- 400ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 160g baby spinach
Nutritional Information
Calories: 524
Protein: 32g
Carbs: 37g
Fat: 28g
Smoked Tofu & Sage Cannelini Cassoulet
Comfort food flavours, inspired by French fave cassoulet. Pair vegan sage and onion sausage with chestnuts, sultanas, cannellini beans and plenty of cream to make an indulgent one-pot. Top with crispy fried sage.
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Cooking Instructions
- Boil a kettle. Finely dice the shallot and the celery. Finely chop or crush the garlic. Heat a large saucepan with 1 tbsp oil on a medium heat. Cook the shallot and celery for 5-7 mins, stirring occasionally until softened. Add the garlic and fry for another 2 mins. Dissolve the stock cube and yeast in a jug with 300ml boiling water; add the sultanas and leave to soak.
- Pick the sage from their stalks and finely chop. Drain and rinse the beans and add them to the saucepan with the shallots. Add the vinegar, then pour in the stock and simmer for 6-8 mins, until reduced by half. Add the spinach and the cream. Season with sea salt and black pepper. Carefully fold in the spinach and simmer for another 8-10 minutes, until thickened to a creamy sauce.
- Meanwhile, drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1 tbsp oil on a medium-high heat. Cook the tofu for 8-10 mins, until crisp and golden. Season with sea salt.
- Serve the creamy beans topped with the fried tofu.
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