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Roasted Broccoli and Whipped Tofu with Chile Crisp Crunch Recipe

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★★★★★

5 from 101 reviews

This vibrant and flavorful recipe features roasted broccoli topped with a creamy whipped tofu spread and a crunchy chile crisp cashew-panko topping. The broccoli is baked to crisp-tender perfection and paired with a spicy, savory chile crisp crunch that adds texture and depth. The whipped tofu mixed with cashew butter offers a rich and creamy base that balances the heat and crispiness, making this dish a satisfying vegan and gluten-free appetizer or side.

Ingredients

Scale

Broccoli and Roasting

  • 1½ pounds broccoli (about 2 medium heads), cut into 1-inch florets
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons soy sauce
  • Salt and black pepper, to taste
  • 1 garlic clove, thinly sliced

Chile Crisp Crunch Topping

  • 1/2 cup coarsely chopped cashews
  • 1 tablespoon chile crisp, plus more for serving if desired
  • 1/3 cup panko bread crumbs

Whipped Tofu Cream

  • 14 ounces drained silken tofu
  • 1 cup cashew butter
  • 6 tablespoons water

Instructions

  1. Preheat and prepare broccoli: Heat the oven to 400°F (200°C) and line a large baking sheet with aluminum foil. Place the broccoli florets on the sheet, drizzle with 3 tablespoons of olive oil and soy sauce, season lightly with salt and black pepper, then toss to coat evenly. Arrange the broccoli in a single layer and dot with the thinly sliced garlic.
  2. Roast broccoli: Cover the broccoli with another piece of aluminum foil, sealing it tightly to keep steam in. Bake in the preheated oven for about 15 minutes, until the broccoli is crisp-tender.
  3. Prepare chile crisp crunch: While broccoli roasts, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped cashews, season with salt and pepper, and cook, stirring frequently, for about 3 minutes until fragrant.
  4. Toast panko and combine flavors: Stir in the chile crisp, then add the panko bread crumbs to the skillet. Continue cooking and stirring for 2 to 3 minutes until the panko is toasted and golden brown. Season to taste, then transfer the mixture to a paper towel-lined plate to cool slightly.
  5. Whip tofu cream: In a food processor, combine the drained silken tofu, cashew butter, and 6 tablespoons of water. Blend until the mixture is fluffy and smooth. Season generously with salt and black pepper to taste, then spread the whipped tofu cream evenly on a serving platter or shallow bowl.
  6. Assemble the dish: Arrange the roasted broccoli over the whipped tofu. Drizzle with additional chile crisp if desired, then sprinkle generously with the chile crisp crunch topping. Serve immediately, with any extra chile crisp crunch on the side for added texture and spice.

Notes

  • This dish is naturally vegan and gluten-free by using gluten-free panko or omitting it.
  • To make this dish nut-free, substitute cashews with pumpkin seeds and use a seed butter instead of cashew butter.
  • Silken tofu should be well drained for best texture in the whipped tofu cream.
  • Use homemade or store-bought chile crisp to adjust the level of heat according to preference.
  • This recipe works well as a side dish, appetizer, or light main course.
  • Leftovers can be stored covered in the refrigerator for up to 2 days, but topping is best added fresh to maintain crunchiness.

Keywords: roasted broccoli, whipped tofu, chile crisp, vegan side dish, gluten-free, cashew topping, vegan cream, spicy topping

Find it online: https://thefoodrecipe.com/roasted-broccoli-and-whipped-tofu-with-chile-crisp-crunch-recipe/