Roasted Broccolini with Whipped Tofu
A vibrant and satisfying side that pairs crispy, caramelized broccolini with a creamy, garlicky tofu spread for a flavorful contrast in every bite!
Servings: 4
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.