Introduction

This Roasted Broccoli and Whipped Tofu with Chile Crisp Crunch is a vibrant dish that combines tender roasted broccoli with creamy whipped tofu and a spicy, crunchy topping. It’s perfect as a flavorful side or a light main for plant-based meals. The chile crisp adds a delightful kick that will keep you coming back for more.

A white plate sits on a white marbled surface, holding a single-layer spread of thick light brown creamy sauce. On top, there is a layer of roasted broccoli florets, bright green with some dark charred edges, arranged loosely covering most of the plate. Scattered small pieces of crushed nuts and golden-orange crispy crumbs are sprinkled evenly over the broccoli, adding texture and contrast. A spoon is partially buried in the sauce on the right side of the plate, showing the smooth and thick consistency of the sauce with a slight shine. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds broccoli (about 2 medium heads), cut into 1-inch florets

4 tablespoons extra-virgin olive oil

2 teaspoons soy sauce

Salt and black pepper

1 garlic clove, thinly sliced

½ cup coarsely chopped cashews

1 tablespoon chile crisp, plus more for serving if you like

⅓ cup panko bread crumbs

14 ounces drained silken tofu

1 cup cashew butter

Instructions

Step 1: Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Add the broccoli, drizzle with 3 tablespoons olive oil and the soy sauce, season lightly with salt and pepper, and toss to coat. Arrange in an even layer, then dot with the garlic slices.

Step 2: Tightly wrap the broccoli mixture with another piece of aluminum foil, sealing it shut, and bake until crisp-tender, about 15 minutes.

Step 3: While the broccoli bakes, prepare the chile crisp breadcrumbs. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the cashews, season with salt and pepper, and cook, stirring frequently, until fragrant, about 3 minutes.

Step 4: Stir in the chile crisp, then add the panko breadcrumbs. Continue cooking, stirring often, until the panko is toasted, 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate to cool.

Step 5: In a small food processor, combine the tofu, cashew butter, and 6 tablespoons water. Blend until fluffy. Season generously with salt and pepper, then spread the whipped tofu mixture on a serving platter or shallow bowl.

Step 6: Arrange the roasted broccoli over the whipped tofu. Drizzle with additional chile crisp if desired, and sprinkle generously with the chile crisp crumb topping. Serve immediately, with any extra chile crisp crunch on the side.

Tips & Variations

For a nuttier flavor, try substituting almonds for the cashews in the chile crisp crunch.

If you prefer less heat, reduce the amount of chile crisp or omit it from the crumb topping and use it only as a drizzle.

Use firm tofu instead of silken for a chunkier whipped texture.

Serve with steamed rice or crusty bread to make it a more filling meal.

FAQs

Can I use frozen broccoli for this recipe?

Fresh broccoli works best for roasting as it retains texture and flavor. If using frozen, make sure it’s fully thawed and patted dry to avoid sogginess.

Is the whipped tofu mixture suitable for other dishes?

Absolutely! The whipped tofu with cashew butter makes a great creamy spread or dip for crackers, sandwiches, or raw vegetables.