Description
This Roasted Broccoli and Whipped Tofu with Chile Crisp Crunch recipe offers a delightful combination of tender, flavorful roasted broccoli paired with a smooth, creamy whipped tofu spread. The dish is elevated by a crunchy chile crisp topping, providing a balanced mix of textures and a spicy kick perfect for a nutritious and satisfying plant-based meal.
Ingredients
Scale
Roasted Broccoli
- 1½ pounds broccoli florets
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons soy sauce
- Salt and black pepper to taste
- 1 garlic clove, thinly sliced
Chile Crisp Crunch
- ½ cup coarsely chopped cashews
- 1 tablespoon chile crisp, plus more for serving
- ⅓ cup panko bread crumbs
Whipped Tofu
- 14 ounces silken tofu, drained
- 1 cup cashew butter
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the broccoli.
- Toss Broccoli: In a large bowl, toss broccoli florets with extra-virgin olive oil, soy sauce, salt, black pepper, and thinly sliced garlic to evenly coat the florets with seasoning.
- Roast Broccoli: Spread the seasoned broccoli evenly on the prepared baking sheet and roast in the preheated oven for 25 minutes. Flip halfway through cooking to ensure uniform roasting.
- Toast Cashews and Panko: While broccoli roasts, heat a skillet over medium heat. Add coarsely chopped cashews, panko bread crumbs, and 1 tablespoon of chile crisp. Toast the mixture for 3–4 minutes until golden and fragrant, stirring frequently to avoid burning.
- Prepare Whipped Tofu: In a blender, combine drained silken tofu and cashew butter. Blend until the mixture is smooth and creamy. Season with salt to taste.
- Assemble the Dish: Spread the whipped tofu evenly on a serving plate. Top with the warm roasted broccoli, then sprinkle the chile crisp crunch over the top. Add extra chile crisp for additional heat if desired.
Notes
- Ensure the tofu is well drained to achieve a smoother whipped texture.
- Adjust the amount of chile crisp to your spice tolerance; it adds a nice smoky heat.
- Panko and cashews provide a crunchy contrast, but you can substitute with gluten-free breadcrumbs if needed.
- This dish can be served warm or at room temperature and makes a great side or light main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion
Keywords: roasted broccoli, whipped tofu, chile crisp, vegan, plant-based, cashew crunch, healthy snack, easy recipe
