Roasted Broccolini with Whipped Tofu
Roasted Broccolini with Whipped Tofu: A Simple Yet Elegant Side Dish
This vibrant dish pairs perfectly roasted, slightly charred broccolini with a silky-smooth whipped tofu base, making for a flavorful and satisfying side that feels a little fancy but is easy enough for a weeknight dinner.
The History and Inspiration Behind This Recipe
While there’s no specific origin to this dish, it draws on Mediterranean and plant-based influences. Whipped tofu acts as a stand-in for creamy spreads like labneh or ricotta, offering the same richness with a high-protein, dairy-free twist. My inspiration came from a restaurant experience where there were beautifully charred vegetables, including broccolini, carrots, and radishes, which were paired with a tangy whipped base, and I knew I had to recreate something similar at home. The broccolini brings a slight bitterness and crunch that contrasts perfectly with the smooth tofu, and it’s become one of my favorite combos.
Why You’ll Love This Roasted Broccolini with Whipped Tofu
This dish is all about contrast—crisp, caramelized broccolini meets a creamy, lemony tofu whip. It’s light, refreshing, and packs a punch of flavor without much effort. Plus, it’s naturally vegan, high in protein, and easy to customize with your favorite seasonings or garnishes.
Fun Flavor Variations For Your Roasted Broccolini with Whipped Tofu
Why settle for plain when you can get creative with different flavor combinations:
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Make it spicy: Add a drizzle of chili crisp or a sprinkle of red pepper flakes over the finished dish.
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Add crunch: Top with toasted pine nuts, sesame seeds, or crushed pistachios for texture.
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Use herbs: Blend fresh dill, chives, or parsley into the whipped tofu for a herby twist.
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Brighten it up: Add lemon zest to the tofu or a splash of balsamic glaze over the broccolini.
Serving Ideas For Your Roasted Broccolini with Whipped Tofu
This Roasted Broccolini with Whipped Tofu is incredibly versatile and can be used in various ways:
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Serve it as an appetizer: Plate it beautifully and serve with crusty bread or crackers.
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Use it in a bowl: Add to a grain bowl with farro, roasted veggies, and tahini drizzle.
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Make it a light lunch: Serve with a side of sourdough or pita for a simple, elegant meal.
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Pair it with mains: Works beautifully as a side for pasta, grilled tofu, or grain-based dishes.
Tips For The Best Roasted Broccolini with Whipped Tofu
For the best results, follow these simple tips to perfect your Roasted Broccolini with Whipped Tofu every time:
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Use silken tofu: This tofu blends beautifully and creates the perfect creamy base to contrast with the crispy roasted broccolini.
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Roast at high heat: This helps caramelize and crisp the broccolini without overcooking it.
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Season generously: Salt, pepper, garlic, and a squeeze of lemon go a long way.
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Blend until creamy: Use a high-speed blender or food processor for the smoothest texture.
The Final Bite
Roasted Broccolini with Whipped Tofu is one of those dishes that’s greater than the sum of its parts—easy, flavorful, and impressive without being fussy. Whether you serve it as a starter or a veggie-forward side, it’s sure to become a new staple in your rotation. Leave a comment below to share your experience and any tips you may have for making this Roasted Broccolini with Whipped Tofu even more delicious!
Roasted Broccolini with Whipped Tofu
Equipment
- Baking Sheet
- Medium Skillet
- Food Processor or High-Speed Blender
Ingredients
Roasted Broccolini
- 1½ lbs Broccolini About 3 medium bunches
- 4 tbsp Olive Oil Divided
- 2 tsp Soy Sauce or Tamari
- ⅓ tsp Sea Salt
- ¼ tsp Black Pepper
- 4 cloves Garlic Thinly sliced
Chili Crisp Bread Crumbs
- ½ cup Raw Cashews Coarsely chopped
- 1 tbsp Chili Crips Plus more for serving if you like
- ⅓ cup Panko Bread Crumbs or Gluten-Free Bread Crumbs
Whipped Tofu, Optional
- 10 oz Silken Tofu Drained
- ½ cup Tahini
- 2 tbsp Nutritional Yeast
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ cup Water More or less as needed to reach your desired texture
Instructions
- Heat the oven to 400℉. Line a large baking sheet with parchment paper or a silicone baking mat. Cut a little of the bottom off the broccolini and add it to the baking sheet. Then drizzle with 3 tbsp olive oil, soy sauce, salt, pepper, and toss to coat. Arrange in an even layer, then randomly add the garlic over the broccolini.
- Tightly wrap the broccolini mixture with a piece of aluminum foil, sealing the broccolini mixture, and bake until crisp-tender, about 12 to 15 minutes.
- While the broccolini bakes, prepare the chile crisp bread crumbs. Heat the remaining 1 tbsp 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.
- Add the chile crisp to the cashews, then stir in the panko bread crumbs and continue to cook, stirring frequently, until the panko is toasted, about 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate.
- If using the whipped tofu, add the silken tofu, tahini, nutritional yeast, salt, black pepper, and ¼ cup water to a small food processor or high-speed blender, and blend until fluffy. Stop and scrape down the sides as needed. Once your desired texture is reached, spread the whipped tofu on a serving platter or shallow bowl.
- Arrange the cooked broccolini on top of the whipped tofu, 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.
- To store leftovers, store the broccolini, chile crips bread crumbs, and whipped tofu separately. Store the broccolini and whipped tofu in airtight containers in the fridge for up to 3 days. Store the chile crips bread crumbs in a container at room temperature for up to 7 days.