Easy Vegan Roasted Broccoli and Whipped Tofu Recipe with Chile Crisp Crunch

If you’re looking for a dish that’s both wholesome and bursting with flavor, Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is the perfect recipe to try. This dish combines the earthy, caramelized goodness of roasted broccoli with the creamy, velvety texture of whipped tofu, all topped with a spicy, crunchy chile crisp for an unforgettable flavor explosion. It’s a vegan-friendly, protein-packed meal that’s easy to prepare and incredibly satisfying.

In this recipe, I’ll guide you through each step, from roasting the broccoli to whipping the tofu and assembling the dish. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and requires minimal kitchen tools. Let’s dive into the ingredients and tools you’ll need to get started.

Ingredients:

• 2 medium heads of broccoli, cut into florets
• 3 tablespoons olive oil (divided)
• 1 teaspoon kosher salt (divided)
• 1 teaspoon black pepper (divided)
• 1 block (14 oz) firm tofu, drained and patted dry
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2-3 tablespoons water (for adjusting consistency)
• 3 tablespoons store-bought or homemade chile crisp
• 2 tablespoons toasted sesame seeds (for garnish)
• Fresh cilantro or parsley (optional, for garnish)

Required Kitchen Tools:

1. Baking Sheet: For roasting the broccoli to perfection.
2. Food Processor or Blender: To whip the tofu into a smooth, creamy consistency.
3. Mixing Bowls: For tossing the broccoli and preparing the whipped tofu.
4. Spatula or Spoon: For stirring and assembling the dish.
5. Measuring Spoons and Cups: To ensure accurate measurements for the best results.

Part 2: Roasting the Broccol

Roasting broccoli is one of my favorite ways to bring out its natural sweetness and create a slightly crispy texture. Here’s how I do it:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature ensures the broccoli gets nicely caramelized.
2. Prepare the Broccoli: In a large mixing bowl, toss the broccoli florets with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Make sure the florets are evenly coated.
3. Arrange on Baking Sheet: Spread the broccoli in a single layer on a baking sheet. Avoid overcrowding to ensure even roasting.
4. Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping the florets halfway through. The broccoli should be tender and slightly charred at the edges when done.

While the broccoli is roasting, let’s move on to preparing the whipped tofu.

Part 3: Preparing the Whipped Tofu

Whipped tofu is the star of this dish, providing a creamy, protein-rich base that pairs perfectly with the roasted broccoli. Here’s how I make it:

1. Drain and Pat Dry: Ensure the tofu is well-drained and patted dry with a clean kitchen towel or paper towels. This step is crucial for achieving a smooth texture.
2. Blend Ingredients: In a food processor or blender, combine the tofu, tahini, lemon juice, minced garlic, remaining 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Blend until smooth and creamy.
3. Adjust Consistency: If the mixture is too thick, add 1-2 tablespoons of water, one at a time, until you reach a velvety, spreadable consistency.
4. Taste and Adjust: Give the whipped tofu a taste and adjust the seasoning if needed. You can add more lemon juice for tanginess or a pinch of salt for flavor balance.

Set the whipped tofu aside while we assemble the dish.

Part 4: Assembling and Serving

Now that the broccoli is roasted and the tofu is whipped, it’s time to bring everything together with the spicy, crunchy chile crisp topping.

1. Plate the Whipped Tofu: Spread the whipped tofu evenly on a serving platter or individual plates.
2. Add the Roasted Broccoli: Arrange the roasted broccoli florets on top of the whipped tofu.
3. Drizzle with Chile Crisp: Spoon the chile crisp over the broccoli and tofu. The spicy, crunchy texture of the chile crisp adds a delightful contrast to the creamy tofu and tender broccoli.
4. Garnish: Sprinkle toasted sesame seeds over the dish for a nutty flavor and added crunch. If desired, add fresh cilantro or parsley for a pop of color and freshness.

Serving Suggestions:
This dish is perfect as a light main course or a hearty side. Pair it with steamed rice or quinoa for a complete meal. It’s also great as part of a larger spread alongside other vegetable dishes or salads.

Storage Instructions:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• The whipped tofu can be made ahead of time and stored separately for up to 3 days.

Conclusion

Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is a dish that’s as nutritious as it is delicious. The combination of roasted broccoli, creamy whipped tofu, and spicy chile crisp creates a harmony of flavors and textures that will leave you craving more. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress.

I hope you enjoy making and savoring this dish as much as I do. Let me know how it turns out, and feel free to experiment with different toppings or spices to make it your own!