Introduction: Can a Veggie Dish Be Crunchy, Creamy, and Packed with Flavor?
Craving a vibrant, plant-based dish that’s as exciting as it is easy? Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch, created by Alexa Weibel, transforms humble broccoli into a showstopper with a spicy, crunchy topping and an optional luscious cashew cream base. Rated 5.0 out of 5 stars from 1,033 reviews, this easy recipe is a texture lover’s dream. Ready to elevate your broccoli game? Let’s dive into this bold, flavorful recipe!
Overview: Why Roasted Broccoli Shines
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is loved for its contrasting textures, spicy kick, and quick preparation. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 20 minutes cooking, totaling 30 minutes.
- Difficulty Level: Easy—requires tossing, steaming, toasting, and blending, perfect for all skill levels.
- Why It’s Special: Broccoli florets are steamed with soy sauce and garlic for tenderness, topped with a crunchy mix of chile crisp, panko, and cashews, and served over an optional whipped tofu-cashew cream for creamy richness. This recipe serves 4, ideal for weeknight dinners, holiday sides, or vegetarian mains.
Perfect for pairing with holiday dishes or as a standalone star for plant-based meals.
Essential Ingredients
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch uses simple ingredients for a bold result. Here’s what you’ll need for 4 servings:
For the Broccoli
- 1 ½ pounds broccoli (about 2 medium heads), cut into 1-inch florets: The hearty, green base.
- 4 tablespoons extra-virgin olive oil: Coats broccoli and toasts the topping.
- 2 teaspoons soy sauce: Adds savory umami flavor.
- Salt and black pepper: Seasons the dish.
- 1 garlic clove, thinly sliced: Infuses subtle, aromatic depth.
- ½ cup coarsely chopped cashews: Contributes crunch and nutty flavor.
- 1 tablespoon chile crisp, plus more for serving: Brings spicy, savory heat.
- ⅓ cup panko bread crumbs: Adds a light, crispy texture.
For the Cashew Cream (Optional)
- 14 ounces drained silken tofu: Creates a creamy, protein-rich base.
- 1 cup cashew butter: Adds rich, nutty creaminess.
Why These Ingredients Matter
- Broccoli: Florets provide a tender, hearty base that holds up to steaming.
- Chile Crisp and Cashews: Deliver a spicy, crunchy topping for texture and flavor.
- Soy Sauce and Garlic: Enhance the broccoli with savory, aromatic notes.
- Cashew Cream: Optional tofu and cashew butter blend adds lusciousness and protein.
Substitutions and Variations
- Broccoli: Swap with cauliflower, broccolini, or Brussels sprouts (adjust cooking time).
- Olive Oil: Use avocado oil or grapeseed oil for a neutral flavor.
- Soy Sauce: Replace with tamari for gluten-free or coconut aminos for soy-free.
- Cashews: Substitute with almonds, peanuts, or sunflower seeds for nut-free.
- Chile Crisp: Use sriracha with ½ teaspoon sesame oil or chili flakes for less intensity.
- Panko: Swap with gluten-free panko or crushed cornflakes.
- Silken Tofu: Replace with Greek yogurt or cream cheese for a non-vegan cream base.
- Cashew Butter: Use almond butter or tahini; for nut-free, try sunflower seed butter.
- Vegan Option: Recipe is naturally vegan without substitutions.
- Gluten-Free: Use gluten-free panko and tamari; ensure chile crisp is gluten-free.
- Flavor Variations:
- Lemon Zest Broccoli: Add 1 teaspoon lemon zest to the broccoli before steaming.
- Spicy Sesame Broccoli: Mix 1 teaspoon sesame seeds into the topping.
- Herb Broccoli: Toss broccoli with 1 tablespoon chopped fresh parsley or cilantro post-baking.
- Miso Broccoli: Add 1 teaspoon miso paste to the soy sauce mixture.
- Nut-Free Crunch: Replace cashews with pumpkin seeds and use sunflower seed butter for the cream.
Step-by-Step Instructions
Making Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is a quick process that yields a vibrant, textured dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ pounds broccoli, 4 tablespoons olive oil, 2 teaspoons soy sauce, salt, pepper, 1 garlic clove, ½ cup cashews, 1 tablespoon chile crisp, ⅓ cup panko; for optional cashew cream, 14 ounces silken tofu, 1 cup cashew butter.
- Cut broccoli into 1-inch florets; thinly slice 1 garlic clove.
- Coarsely chop cashews.
- Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil.
Tip: Cut broccoli into uniform florets for even cooking; prep ingredients in advance for efficiency.
Step 2: Prepare the Broccoli
- Place broccoli florets on the foil-lined baking sheet.
- Drizzle with 3 tablespoons olive oil and 2 teaspoons soy sauce; season lightly with salt and pepper.
- Toss to coat evenly, then arrange in an even layer and dot with sliced garlic.
- Cover tightly with another piece of foil, sealing the edges.
Tip: Ensure foil is sealed tightly to trap steam; don’t over-season, as soy sauce adds saltiness.
Step 3: Steam the Broccoli
- Bake the sealed broccoli at 400°F for 15 minutes, until crisp-tender.
- Remove from oven and carefully open the foil to release steam.
Tip: Check doneness with a fork; broccoli should be tender but not mushy.
Step 4: Make the Chile Crisp Topping
- In a medium skillet, heat 1 tablespoon olive oil over medium heat.
- Add ½ cup chopped cashews, season with salt and pepper, and cook, stirring frequently, until fragrant, about 3 minutes.
- Stir in 1 tablespoon chile crisp, then add ⅓ cup panko; cook, stirring, until panko is toasted, 2-3 minutes.
- Season to taste and transfer to a paper towel-lined plate to cool.
Tip: Stir constantly to prevent burning; spread on paper towels to maintain crispness.
Step 5: Make the Cashew Cream (Optional)
- In a small food processor, combine 14 ounces drained silken tofu, 1 cup cashew butter, and 6 tablespoons water.
- Blend until fluffy and smooth, about 1 minute.
- Season generously with salt and pepper.
Tip: Adjust water for desired consistency; taste and season well to balance flavors.
Step 6: Assemble and Serve
- Spread cashew cream (if using) on a serving platter or shallow bowl.
- Arrange steamed broccoli over the cream.
- Drizzle with extra chile crisp (if desired) and sprinkle generously with the chile crisp topping.
- Serve immediately, about 1 cup per serving, with extra topping on the side.
- Pair with holiday mains like herb-roasted turkey breast or sides like the best baked mac and cheese.
Tip: Serve promptly to maintain broccoli warmth and topping crunch; drizzle chile crisp sparingly for adjustable heat.
Assembly: Building the Perfect Roasted Broccoli Dish
Making Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is all about layering textures and flavors. Here’s how to make it shine:
- Broccoli: Steamed in foil for tenderness and moisture retention.
- Chile Crisp Topping: Adds spicy, crunchy contrast with cashews and panko.
- Cashew Cream: Optional creamy base enhances richness and protein.
- Presentation: Combines vibrant green broccoli with golden, spicy crumbs for visual appeal.
Presentation Tips
- Serve on a large platter with cashew cream spread for a striking look.
- Garnish with extra chile crisp or chopped parsley for color.
- Pair with holiday dishes like fried ravioli or French apple tart for a festive spread.
Storage and Make-Ahead Tips
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is best fresh but can be prepped ahead.
- Storage:
- Store cooked broccoli and topping separately in airtight containers in the refrigerator for up to 3 days.
- Store cashew cream in the refrigerator for up to 5 days.
- Freezing is not recommended, as broccoli and cream may lose texture.
- Make-Ahead:
- Prepare cashew cream up to 2 days ahead; refrigerate.
- Make chile crisp topping up to 1 day ahead; store at room temperature in an airtight container.
- Prep broccoli florets up to 1 day ahead; refrigerate until ready to steam.
- Reheating: Reheat broccoli in a 350°F oven for 5-7 minutes; re-crisp topping in a skillet for 1-2 minutes. Serve cashew cream cold or at room temperature.
- Tip: Assemble just before serving to maintain topping crunch and broccoli texture.
Recipe Variations
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is versatile and easy to customize. Here are some fun twists:
- Cauliflower Crunch: Replace broccoli with cauliflower florets; steam for 12-15 minutes.
- Vegan: Recipe is naturally vegan; ensure chile crisp is vegan-friendly.
- Gluten-Free: Use gluten-free panko and tamari; ensure chile crisp is gluten-free.
- Nut-Free Crunch: Swap cashews with sunflower seeds and use sunflower seed butter for cream.
- Spicy Szechuan Broccoli: Add 1 teaspoon Szechuan peppercorns to the topping.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with cashew cream inclusion).
- Protein: High, from tofu and cashew butter.
- Fat: High, from olive oil, cashews, and cashew butter.
- Carbs: Low to moderate, from broccoli and panko.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crunchy, Creamy Bliss!
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch is the dish that brings vibrant, textured perfection to every bite. With its tender broccoli, spicy-crunchy topping, and optional creamy tofu base, it’s perfect for holiday sides, weeknight dinners, or vegetarian mains. Easy to make with a bold flavor payoff, this recipe is sure to impress. So, grab your baking sheet, whip up this modern classic, and enjoy a veggie masterpiece. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
Description
Craving a vibrant, plant-based dish that’s as exciting as it is easy? Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch, created by Alexa Weibel, transforms humble broccoli into a showstopper with a spicy, crunchy topping and an optional luscious cashew cream base
Ingredients
For the Broccoli
- 1 ½ pounds broccoli (about 2 medium heads), cut into 1-inch florets: The hearty, green base.
- 4 tablespoons extra-virgin olive oil: Coats broccoli and toasts the topping.
- 2 teaspoons soy sauce: Adds savory umami flavor.
- Salt and black pepper: Seasons the dish.
- 1 garlic clove, thinly sliced: Infuses subtle, aromatic depth.
- ½ cup coarsely chopped cashews: Contributes crunch and nutty flavor.
- 1 tablespoon chile crisp, plus more for serving: Brings spicy, savory heat.
- ⅓ cup panko bread crumbs: Adds a light, crispy texture.
For the Cashew Cream (Optional)
- 14 ounces drained silken tofu: Creates a creamy, protein-rich base.
- 1 cup cashew butter: Adds rich, nutty creaminess.
Why These Ingredients Matter
- Broccoli: Florets provide a tender, hearty base that holds up to steaming.
- Chile Crisp and Cashews: Deliver a spicy, crunchy topping for texture and flavor.
- Soy Sauce and Garlic: Enhance the broccoli with savory, aromatic notes.
- Cashew Cream: Optional tofu and cashew butter blend adds lusciousness and protein.
Substitutions and Variations
- Broccoli: Swap with cauliflower, broccolini, or Brussels sprouts (adjust cooking time).
- Olive Oil: Use avocado oil or grapeseed oil for a neutral flavor.
- Soy Sauce: Replace with tamari for gluten-free or coconut aminos for soy-free.
- Cashews: Substitute with almonds, peanuts, or sunflower seeds for nut-free.
- Chile Crisp: Use sriracha with ½ teaspoon sesame oil or chili flakes for less intensity.
- Panko: Swap with gluten-free panko or crushed cornflakes.
- Silken Tofu: Replace with Greek yogurt or cream cheese for a non-vegan cream base.
- Cashew Butter: Use almond butter or tahini; for nut-free, try sunflower seed butter.
- Vegan Option: Recipe is naturally vegan without substitutions.
- Gluten-Free: Use gluten-free panko and tamari; ensure chile crisp is gluten-free.
- Flavor Variations:
- Lemon Zest Broccoli: Add 1 teaspoon lemon zest to the broccoli before steaming.
- Spicy Sesame Broccoli: Mix 1 teaspoon sesame seeds into the topping.
- Herb Broccoli: Toss broccoli with 1 tablespoon chopped fresh parsley or cilantro post-baking.
- Miso Broccoli: Add 1 teaspoon miso paste to the soy sauce mixture.
- Nut-Free Crunch: Replace cashews with pumpkin seeds and use sunflower seed butter for the cream.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ pounds broccoli, 4 tablespoons olive oil, 2 teaspoons soy sauce, salt, pepper, 1 garlic clove, ½ cup cashews, 1 tablespoon chile crisp, ⅓ cup panko; for optional cashew cream, 14 ounces silken tofu, 1 cup cashew butter.
- Cut broccoli into 1-inch florets; thinly slice 1 garlic clove.
- Coarsely chop cashews.
- Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil.
Tip: Cut broccoli into uniform florets for even cooking; prep ingredients in advance for efficiency.
Step 2: Prepare the Broccoli
- Place broccoli florets on the foil-lined baking sheet.
- Drizzle with 3 tablespoons olive oil and 2 teaspoons soy sauce; season lightly with salt and pepper.
- Toss to coat evenly, then arrange in an even layer and dot with sliced garlic.
- Cover tightly with another piece of foil, sealing the edges.
Tip: Ensure foil is sealed tightly to trap steam; don’t over-season, as soy sauce adds saltiness.
Step 3: Steam the Broccoli
- Bake the sealed broccoli at 400°F for 15 minutes, until crisp-tender.
- Remove from oven and carefully open the foil to release steam.
Tip: Check doneness with a fork; broccoli should be tender but not mushy.
Step 4: Make the Chile Crisp Topping
- In a medium skillet, heat 1 tablespoon olive oil over medium heat.
- Add ½ cup chopped cashews, season with salt and pepper, and cook, stirring frequently, until fragrant, about 3 minutes.
- Stir in 1 tablespoon chile crisp, then add ⅓ cup panko; cook, stirring, until panko is toasted, 2-3 minutes.
- Season to taste and transfer to a paper towel-lined plate to cool.
Tip: Stir constantly to prevent burning; spread on paper towels to maintain crispness.
Step 5: Make the Cashew Cream (Optional)
- In a small food processor, combine 14 ounces drained silken tofu, 1 cup cashew butter, and 6 tablespoons water.
- Blend until fluffy and smooth, about 1 minute.
- Season generously with salt and pepper.
Tip: Adjust water for desired consistency; taste and season well to balance flavors.
Step 6: Assemble and Serve
- Spread cashew cream (if using) on a serving platter or shallow bowl.
- Arrange steamed broccoli over the cream.
- Drizzle with extra chile crisp (if desired) and sprinkle generously with the chile crisp topping.
- Serve immediately, about 1 cup per serving, with extra topping on the side.
- Pair with holiday mains like herb-roasted turkey breast or sides like the best baked mac and cheese.
Tip: Serve promptly to maintain broccoli warmth and topping crunch; drizzle chile crisp sparingly for adjustable heat.
FAQs
1. Why is my broccoli mushy?
Overcooking or insufficient draining can cause mushiness; steam for 15 minutes and ensure foil is sealed tightly.
2. Can I use fresh spinach instead of broccoli?
Yes, but spinach cooks faster (5-7 minutes); squeeze dry after steaming.
3. Is this recipe gluten-free?
Not as written; use gluten-free panko and tamari for a gluten-free version.
4. Why is my topping not crunchy?
Under-toasting or excess moisture can soften it; toast panko thoroughly and cool on paper towels.
5. Can I make this in advance?
Yes, prep components (cream, topping, broccoli) up to 1-2 days ahead; assemble and serve fresh.
6. What are the health benefits of this dish?
Broccoli offers fiber, vitamins C and K; tofu and cashews provide protein; high in fat, so enjoy in moderation.