Roasted Broccoli And Whipped Tofu With Chile Crisp Crunch

Short Description

This vibrant plant-based dish layers creamy whipped tofu, crisp pangrattato, spicy cascabel butter beans, and marinated broccoli and cauliflower atop fresh greens—all drizzled with citrus‑infused dressing and nutty crunch for an unforgettable texture-packed experience.

Why You’ll Love This Recipe

• Combines creamy, crunchy, and spicy textures in every bite
• Complex layers of flavor: smoky, citrusy, herbaceous, savory
• Shows off unexpected vegan ingredients (butter beans, cascabel chilies, whipped tofu)
• Perfect for entertaining or as a nourishing, colorful main course
• Gluten‑free or vegan‑adaptable with simple swaps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Smoky Spiced Cascabel Beans

• 1 jar high‑quality butter beans (drained, rinsed)
• 6 dried cascabel chilies, stems removed and torn
• 8 garlic cloves, skin-on and crushed
• 2 limes (peel strips + 2 tbsp juice; remainder for dressing)
• 2 lemons (peel strips + 2 tbsp juice; remainder for dressing)
• 1 tbsp coriander seeds (plus extra toasted for garnish)
• 600 ml extra virgin olive oil
• 3 tsp kosher salt

Pangrattato (Crunchy Breadcrumb Topping)

• ~150 g day‑old bread, torn
• 2 garlic cloves
• 1 tbsp fresh thyme leaves (or dried)
• Zest of 1 lemon
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Whipped Parsley Tofu

• 400 g extra‑firm tofu
• 4 tbsp nutritional yeast
• 2 garlic cloves, smashed
• 2 tbsp white miso paste
• 1.5 tsp kosher salt (or more to taste)
• Freshly ground black pepper
• Zest of 1 lemon
• 2 tbsp extra virgin olive oil
• Ice water (optional for texture)
• 40 g fresh parsley

Smoked Chili Dressing & Garnishes

• 6 tbsp cooled chili‑infused oil from beans
• 6 garlic cloves, thinly sliced and fried until golden
• Juice of remaining lemon & lime
• 1 tbsp honey (optional)
• Salt and pepper, to taste

Marinated Vegetables & Greens

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 2 bags mixed lettuce (e.g. arugula, lamb’s lettuce)
• 25 g fresh mint leaves

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Directions

Prepare Smoky Spiced Cascabel Beans

1. Toast coriander seeds until aromatic; reserve half for garnish.
2. Char cascabel chilies, citrus peels, and crushed garlic in a hot pan until blackened.
3. Transfer charred ingredients to a saucepan with the toasted coriander. Add olive oil, 2 tbsp lemon juice, 2 tbsp lime juice, and salt. Warm gently (do not boil).
4. Stir in the butter beans, let cool, then refrigerate in a sealed jar.

Make Pangrattato

1. Preheat oven to 300 °F (150 °C), line a baking tray with parchment.
2. Pulse bread chunks, garlic, lemon zest, thyme, salt, and pepper in a food processor until coarse. Add olive oil and pulse to coat.
3. Spread on tray and bake 20–45 min, stirring every 15 min, until golden and crisp. Cool and store airtight.

Prepare Whipped Parsley Tofu

1. Crumble tofu into a food processor. Add nutritional yeast, garlic, miso, salt, pepper, lemon zest, parsley, and olive oil.
2. Blend until creamy, adding a bit of iced water if necessary. Adjust seasoning. Refrigerate until use.

Fry Garlic & Make Smoked Chili Dressing

1. In a small pan, heat chili‑infused oil and fry garlic slices until golden. Drain and cool.
2. In a jar, combine 6 tbsp infused oil, remaining citrus juice, honey, salt, and pepper. Shake to emulsify.

Blanch Vegetables

1. Bring salted water to a boil. Blanche cauliflower 2–3 min, then transfer to ice bath. Repeat with broccoli separately to preserve color. Drain well.
2. Toss blanched vegetables with half the smoked chili dressing. Refrigerate until plating.

Assemble the Dish

1. Spread whipped parsley tofu across serving plates.
2. Layer mixed greens and mint, drizzled with more dressing.
3. Arrange marinated broccoli and cauliflower on top.
4. Scatter cascabel butter beans around.
5. Garnish with pangrattato, fried garlic slices, and toasted coriander seeds.
6. Finish with an additional drizzle of chili‑infused oil and fresh herbs if desired.

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Servings And Timing

• Servings: Serves 4 as a main course
• Prep Time: ~30 minutes (plus chilling time for beans and tofu)
• Cook Time: ~20–25 minutes (pangrattato and blanching)
• Total Time: ~50–55 minutes, not including infusing and refrigerator chilling

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Variations

• Vegan/Gluten-Free: Ensure bread is gluten‑free. Use honey alternative or omit.
• Extra heat: Add chili flakes or hot sauce to dressing.
• Alternate beans: Swap butter beans for chickpeas or white beans.
• Additional vegetables: Include roasted carrots or green beans for variety.
• Protein option: Add grilled tofu or tempeh cubes while assembling.

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Storage / Reheating

• Storage: Keep components separately—pangrattato and fried garlic at room temp (up to 2 days), dressing chilled (refrigerate), marinated beans and greens in covered containers (up to 3 days), whipped tofu chilled.
• Reheating: Serve chilled or at room temperature. To refresh pangrattato, bake briefly at 300 °F (150 °C) for 2–3 min. Warm beans or vegetables slightly if preferred.

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FAQs

1. Can I substitute butter beans with another legume?

Yes—chickpeas or white beans work well. Expect slightly different texture and flavor.

2. Can I omit citrus peels?

While peel adds smoky aromatic depth, you can omit them but miss some complexity.

3. How much heat do the cascabel chilies impart?

Moderate heat with smoky flavor; for more spice, add extra chilies or chili flakes to dressing.

4. Is pangrattato gluten‑free?

Only if made with gluten‑free bread. It provides essential crunch; you can substitute toasted seeds if needed.

5. Can I prepare components ahead?

Yes—all elements (beans, tofu, pangrattato, dressing) can be made ahead and assembled before serving.

6. Can this be served warm?

Yes—serve tofu and vegetables at room temperature or gently warm beans before plating.

7. What’s the texture of whipped parsley tofu?

Smooth and creamy like soft cheese, with herbaceous brightness from parsley and umami from miso and nutritional yeast.

8. Can I reduce oil content?

Trim olive oil in bean infusion and pangrattato; cooling dressing layer is still flavorful, but oil helps bind and balance.

9. Are there substitutions for miso paste?

White miso gives umami; you can use light soy sauce or tamari if unavailable.

10. How to keep the dish colorful?

Blanch cauliflower and broccoli separately to keep cauliflower white and broccoli green. Assemble soon after to prevent wilting.

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Conclusion

This Roasted Broccoli And Whipped Tofu With Chile Crisp Crunch is a harmonious fusion of textures and flavors—from creamy tofu to smoky beans, crispy pangrattato to bright, peppery greens. A dish that’s both beautiful and bold, made in stages but easily prepped ahead—perfect for sharing, vegan dinners, or memorable vegetarian cooking.

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