To a bowl, add the silken tofu, juice from the half of lemon, nutritional yeast and small pinches of salt and pepper. Use a whisk to combine the ingredients into a ricotta-like consistency, then set aside.

Next, finely chop most of the basil leaves, reserving a few leaves for topping with later. Add the chopped basil leaves and chopped walnuts to another bowl, along with 2 tablespoons of olive oil and small pinches of salt and pepper. Stir to combine, then set aside.

Drizzle 1 tablespoon of olive oil in a pan over a medium-high heat. When the oil is hot, add the cherry tomatoes and cook for 2-3 minutes or until they begin to blister.

Turn the heat down to medium, then add the zest from the lemon half, chopped garlic, butter beans and small pinches of salt and pepper. Stir, then cook for a minute or so, until the garlic begins to brown.

Use a fork to gently squash the cherry tomatoes, releasing their juices into the pan. If necessary, add a small splash of water to loosen the tomatoes, then cook for another minute before removing the pan from the heat.

Toast the bread, then top with the tofu ‘ricotta’, followed by the cherry tomatoes and butter beans, then drizzle over the basil dressing. Finally, top with the basil leaves you saved earlier, along with an extra pinch of pepper. Yum!