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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
