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

Scale

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.

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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.