Creamy Roasted Red Pepper White Bean Skillet

0 Preheat oven to 425 and spread the peppers on the baking sheet. Optional to drizzle with olive oil but it's not necessary! Transfer to the oven and bake for 15-20 minutes until slightly charred, turning halfway through.
1 Meanwhile, heat a large cast iron skillet over medium heat and add in the shallots and garlic, sautéing until fragrant and tender, and deglazing with a splash of water (or oil) as needed. Add in the tomato paste and stir to combine and caramelize.
2 Remove the peppers from the oven and when cool enough to touch, pluck off the stems and discard. Transfer to a high speed blender with the tofu, cashews, nutritional yeast, lemon juice, miso paste and optional red pepper flakes. Blend until smooth and creamy and season with salt and pepper.
3 Add the beans to the skillet with the shallot and garlic along with the red pepper sauce and bring to a gentle simmer. Add in the baby spinach and cook until wilted. Top with a dollop of yogurt, a sprinkle of red pepper flakes, and fresh parsley.
4 Serve hot, over rice or with a hunk of crusty bread or naan for dunking.