Ingredients
- 1½ pounds broccoli (about 2 medium heads), cut into 1-inch florets
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons soy sauce
- Salt and black pepper
- 1 garlic clove, thinly sliced
- ½ cup cashews, coarsely chopped
- 1 tablespoon chile crisp, plus more for serving if desired
- ⅓ cup panko bread crumbs
- 14 ounces silken tofu, drained
- 1 cup cashew butter
- 6 tablespoons water
Instructions
1
Heat the oven to 400°F. Line a large baking sheet with aluminum foil. Add the broccoli, drizzle with 3 tablespoons olive oil and the soy sauce, season lightly with salt and pepper, and toss to coat. Arrange in an even layer and scatter the sliced garlic over the top.
2
Cover tightly with another sheet of aluminum foil and seal the edges. Bake until the broccoli is crisp-tender, about 15 minutes.
3
While the broccoli bakes, heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the cashews, season with salt and pepper, and cook, stirring frequently, until fragrant, about 3 minutes.
4
Stir the chile crisp into the cashews, then add the panko. Cook, stirring frequently, until the bread crumbs are golden and toasted, 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate.
5
Combine the drained silken tofu, cashew butter, and 6 tablespoons water in a small food processor. Blend until light and fluffy, then season generously with salt and pepper. Spread the whipped tofu mixture over a serving platter or shallow bowl.
6
Arrange the hot broccoli over the whipped tofu. Drizzle with extra chile crisp if desired and sprinkle generously with the cashew-panko crunch. Serve immediately with any remaining topping on the side.
💡 Chef's Tips
- Seal the foil well: The enclosed packet traps steam, helping the broccoli cook quickly while staying moist and bright.
- Watch the panko: Bread crumbs brown quickly. Stir continuously once they enter the skillet.
- Keep the crunch separate: Add the topping immediately before serving so it stays crisp.
- Versatile topping: The chile crisp, cashew, and panko mixture is also excellent over noodles, roasted vegetables, or salad greens.
- Control the heat: Chile crisp brands vary. Start with less and serve extra at the table.
- Nutrition: Approximately 800 calories and 33 grams of protein per serving.
Main Course
Vegetarian
Weeknight