A bold, plant-based dish that’s creamy, crispy, and packed with umami. Perfect as a light main or a standout side.
🛒 Ingredients (Serves 2–3)
For the Roasted Broccoli:
- 2 large heads broccoli, cut into florets
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Whipped Tofu:
- 250g (about 9 oz) silken tofu
- 1 tbsp lemon juice
- 1 tbsp olive oil (or sesame oil for deeper flavor)
- 1 small garlic clove
- ¼ tsp salt
- 2–3 tbsp water (as needed for smoothness)
For the Chile Crisp Crunch:
- 2–3 tbsp chile crisp
- 1 tbsp roasted peanuts or cashews, chopped
- 1 tsp sesame seeds
- Optional: 1 tsp soy sauce or tamari
🔥 Instructions
1. Roast the Broccoli
- Preheat oven to 220°C (425°F)
- Toss broccoli with olive oil, salt, pepper, and garlic powder
- Spread on a baking tray (don’t overcrowd)
- Roast for 20–25 minutes, until crispy and charred at edges
2. Make the Whipped Tofu
- Blend silken tofu, lemon juice, olive oil, garlic, and salt
- Add water gradually until smooth, creamy, and airy
- Taste and adjust seasoning
3. Prepare Chile Crisp Crunch
- In a small bowl, mix chile crisp, chopped nuts, and sesame seeds
- Add soy sauce if you want extra umami depth
4. Assemble
- Spread whipped tofu on a plate
- Top with hot roasted broccoli
- Spoon over chile crisp crunch generously
💡 Tips & Variations
- Add roasted carrots or sweet potatoes for more variety
- Swap tofu with Greek yogurt if not vegan
- Use air fryer for broccoli (200°C / 12–15 mins)
- Add a drizzle of honey or maple syrup for sweet-spicy balance
🥗 Nutrition (Approx. per serving)
- Calories: ~220–260
- Protein: 10–12g
- Healthy fats from olive oil & nuts
- Rich in fiber, calcium, and antioxidants
❓ FAQs
Q: Can I use firm tofu?
Yes, but texture won’t be as creamy—add more liquid and blend longer.
Q: What is chile crisp?
It’s a spicy oil with crunchy bits (garlic, chili flakes, sometimes soybeans) — adds heat + texture.
Q: Is this meal prep friendly?
Yes! Keep tofu and broccoli separate, assemble fresh.