Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
Updated Feb. 13, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1½ pounds broccoli (about 2 medium heads), cut into 1-inch florets
- 4tablespoons extra-virgin olive oil
- 2teaspoons soy sauce
- Salt and black pepper
- 1garlic clove, thinly sliced
- ½cup coarsely chopped cashews
- 1tablespoon chile crisp, plus more for serving if you like
- ⅓cup panko bread crumbs
- 14ounces drained silken tofu
- 1cup cashew butter
For the Broccoli
For the Cashew Cream (optional)
Nutritional analysis per serving (4 servings)
800 calories; 58 grams fat; 11 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 10 grams polyunsaturated fat; 52 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 33 grams protein; 1184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Add the broccoli, drizzle with 3 tablespoons olive oil and the soy sauce, season lightly with salt and pepper, and toss to coat. Arrange in an even layer, then dot with the garlic.
- Step 2
Tightly wrap the broccoli mixture with another piece of aluminum foil, sealing shut, and bake until crisp-tender, about 15 minutes.
- Step 3
While the broccoli bakes, prepare the chile crisp bread crumbs: Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the cashews, season to taste with salt and pepper and cook, stirring frequently, until fragrant, about 3 minutes.
- Step 4
Add the chile crisp to the cashews, then stir in the panko and continue to cook, stirring frequently, until the panko is toasted, 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate.
- Step 5
If using cashew cream, add the tofu, cashew butter and 6 tablespoons water to a small food processor; blend until fluffy. Season generously with salt and pepper, then spread it on a serving platter or shallow bowl.
- Step 6
Arrange the cooked broccoli on top, drizzle with additional chile crisp, if desired, and sprinkle generously with the chile crisp topping. Serve immediately, with any additional chile crisp crunch on the side.
Private Notes
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Comments
This was amazingly good, and made for great leftovers as well. It was tasty straight from the fridge. For the cashew butter, I made my own - I put about 1 1/2 cups of roasted salted cashews in the food processor and pulverized them into a powder. Then with the motor running I added a teaspoon or two of oil, and it pretty much immediately turned from cashew crumbs to cashew butter after adding the oil. From there, I added the silken tofu, checked the salt levels and adjusted. Super easy!
Cooking the broccoli in a foil pouch does not yield crisp broccoli. The next time I make this dish, I will roast the broccoli without covering it.
Go on, live dangerously.. throw some cashews in the blender and keep your seat belt loosely fastened. What's the worst that could happen?
Brocoli has good flavor, but I think would have a better consistency (crispiness) if roasted open (not covered); I think I'm not a huge fan of silken tofu.
This was fantastic! My two small tweaks were to add a pinch of sugar to the cashew crisp mixture and to take the foil off the broccoli while it’s crisp tender and broil it for a few minutes to get golden brown edges.
This was awesome - I've been looking for more creative ways to use tofu. I added aleppo pepper to the tofu, and used tahini because I don't have cashew butter. To make into a meal, I roast za'atar chickpeas and whatever other vegetables I have in the fridge.