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Whipped Tofu & Broccoli Cutlets with Chilli Crisp

Think ‘hummus’ but the tofu version. If you’re at all confused about whipping tofu, trust me on this one! A bed of creamy whipped silky tofu with roasted broccoli cutlets and chilli oil crisp – it’s THE perfect plant-based meal and just so happens to be high in protein.

Lunch
Dinner
Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 15 Mins

Ingredients

  • 1 large broccoli, cut into quarters
  • 2 tbsp extra virgin olive oil
  • Salt
  • Pepper
  • Chilli oil crisp to serve

Whipped Tofu

  • 1 block semi firm tofu (not super firm)
  • 2 tbsp miso paste
  • 1 clove garlic, crushed
  • 2 tsp nutritional yeast
  • ¼cup tahini
  • Juice of 1 lemon
  • 1 tbsp tamari or soy sauce
  • ½ tsp salt

Method

  • 1
    Preheat the oven to 220 c celsius. Place broccoli onto a non-stick baking tray, drizzle with olive oil and season with salt and pepper. Place into the oven to roast until golden and crispy (about 10-15 minutes).
  • 2
    Make the whipped tofu - place all ingredients into a blender and blitz until smooth and creamy. Add more soy or salt to taste if needed.
  • 3
    Assemble - smear the whipped tofu onto a serving platter, top with the broccoli cutlets and a generous drizzle of chill oil crisp.
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