Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
The idea is super simple, but the result is tasty! Broccoli florets get tossed with olive oil and soy sauce, wrapped up in foil, and cooked in the oven until nice and tender. Steaming in the foil keeps them juicy, and the crunchy chile crisp bread crumbs on top add the perfect finishing touch.
Ingredients
- Eggs
- Cottage cheese
- Shredded cheese
- Salt
- Black pepper
- Optional add-ins (vegetables, herbs, or cooked bacon)
Heat a grill pan over medium high heat. Toss the broccoli florets with olive oil, soy sauce, salt, and black pepper. Add them to the hot grill pan in a single layer and cook until well charred and tender, turning occasionally so they cook evenly and pick up grill marks.
For Grilled Broccoli
Chili Crisp Crunch Topping
While the broccoli cooks, prepare the crunchy topping in a small pot from the cookware set. Add olive oil and gently sauté the garlic over medium heat. Stir in the cashews and panko breadcrumbs and cook until golden and crisp, stirring constantly to prevent burning. Remove from heat and mix in the chili crisp.
Smooth and Creamy
Whipped Tofu Base
For the whipped tofu, place the silken tofu and cashew butter into another pot or use a hand blender directly in the pot. Blend until smooth and creamy, adding a small amount of water if needed to achieve a soft, spreadable consistency. Keep warm over very low heat, stirring occasionally.
To assemble, spread the whipped tofu onto a serving plate. Top with the grilled broccoli straight from the pan, then finish with the chili crisp crunch. Serve immediately while everything is hot and the textures are at their best. Enjoy your meal!
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