Roasted Broccoli with Whipped Tofu and Chile Crisp Crunch Recipe

Introduction

This Roasted Broccoli and Whipped Tofu with Chile Crisp Crunch is a flavorful and satisfying vegetarian dish. The tender roasted broccoli pairs perfectly with fluffy whipped tofu, while a spicy chile crisp topping adds an irresistible crunch.

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

1. Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Place the broccoli florets on the sheet, drizzle with 3 tablespoons of olive oil and the soy sauce, season lightly with salt and pepper, and toss to coat evenly. Arrange in a single layer and dot with the sliced garlic.
2. Step 2: Cover the broccoli tightly with another piece of aluminum foil, sealing the edges, and bake until crisp-tender, about 15 minutes.
3. Step 3: Meanwhile, heat the remaining 1 tablespoon of 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.
4. Step 4: Stir in the chile crisp, then add the panko bread crumbs. Continue cooking and stirring frequently until the panko is toasted and golden, about 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate to cool.
5. Step 5: In a small food processor, combine the silken tofu, cashew butter, and 6 tablespoons of water. Blend until fluffy and smooth. Season generously with salt and pepper.
6. Step 6: Spread the whipped tofu on a serving platter or shallow bowl. Arrange the roasted broccoli on top, drizzle with additional chile crisp if desired, and sprinkle generously with the chile crisp bread crumb topping. Serve immediately, with extra chile crisp crunch on the side.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes to the chile crisp bread crumb mixture.
• You can substitute cashew butter with almond butter for a slightly different nutty flavor.
• Use fresh garlic slices to infuse the broccoli with subtle aroma—roasting intensifies the flavor beautifully.
• Serve over rice or quinoa to make it a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the broccoli gently in a microwave or oven to keep it tender but crisp. The whipped tofu is best served fresh but can be stirred and served cold as a creamy dip the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of silken tofu?

Silken tofu is preferred for its smooth and creamy texture when whipped. Firm tofu won’t blend as smoothly but can be used if pressed and blended well, though the texture will be less fluffy.

What is chile crisp and where can I find it?

Chile crisp is a crunchy chili oil condiment that combines spicy chili flakes with crispy bits like garlic and shallots. It’s commonly found in Asian markets or online and adds a flavorful heat and texture to many dishes.

Roasted Broccoli with Whipped Tofu and Chile Crisp Crunch Recipe

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★★★★★

4.5 from 89 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and flavorful vegan dish featuring tender roasted broccoli topped with a creamy, whipped tofu and cashew butter spread, finished with a crunchy, spicy chile crisp and toasted panko cashew topping. This recipe delivers a delightful combination of textures and a balance of savory, spicy, and nutty flavors perfect for a healthy appetizer or side.

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Ingredients

Scale 1x2x3x

Broccoli

• 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 Bread Crumbs

• ½ cup coarsely chopped cashews
• 1 tablespoon chile crisp, plus more for serving if desired
• ⅓ cup panko bread crumbs

Whipped Tofu Spread

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

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Instructions

1. Preheat and Prepare Broccoli: Heat the oven to 400°F (200°C). 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, then season lightly with salt and black pepper. Toss well to coat. Spread the broccoli in an even layer, then dot with the thinly sliced garlic.
2. Roast Broccoli: Cover the broccoli tightly with another sheet of aluminum foil, sealing it well, and roast in the oven until crisp-tender, about 15 minutes.
3. Make Chile Crisp Bread Crumbs: While the 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 until fragrant, about 3 minutes.
4. Toast Panko with Chile Crisp: Stir in the chile crisp to the cashews, then add the panko bread crumbs. Continue cooking and stirring frequently until the panko is toasted and golden, about 2 to 3 minutes. Season with salt and transfer to a paper towel-lined plate to cool.
5. Prepare Whipped Tofu Spread: In a small 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.
6. Assemble and Serve: Spread the whipped tofu mixture on a serving platter or shallow bowl. Arrange the roasted broccoli on top. Drizzle with additional chile crisp if desired, and sprinkle generously with the chile crisp bread crumb topping. Serve immediately with extra chile crisp crunch on the side.

Notes

• If you prefer less spice, reduce the amount of chile crisp in the recipe.
• Use gluten-free panko breadcrumbs to make this recipe gluten-free.
• The whipped tofu spread can be made ahead and stored in the refrigerator for up to 2 days.
• For a nuttier flavor, consider lightly toasting the cashew butter before blending.
• Make sure to drain the silken tofu well to avoid excess moisture in the whipped spread.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Vegan

Keywords: roasted broccoli, whipped tofu, chile crisp, vegan side dish, cashew butter, crunchy topping