Roasted broccoli on whipped tofu, all crunch

Name: Roasted broccoli on whipped tofu, all crunch
Total time: 30 min
Yield: 4 servings
Ingredients: 1 ½ lb broccoli, cut into 1-inch florets (about 2 medium heads); 4 tbsp olive oil; 2 tsp soy sauce; 1 clove garlic, thinly sliced; ½ cup cashews, coarsely chopped; 1 tbsp chile crisp (plus more for serving); ⅓ cup panko bread crumbs; 14 oz silken tofu, drained; 1 cup cashew butter; salt and black pepper

A cloud of tofu, a heap of charred broccoli and a hailstorm of chile crisp.

At a Glance

Time

30 min

Serves

Story

This is a dish about texture more than heat, and it earns its crunch two ways. The broccoli goes into the oven sealed in a foil parcel, which traps its own steam so it tenderises fast and stays juicy, then the crisp comes from the cashew and panko rubble fried in chile crisp. Underneath, silken tofu blended with cashew butter whips into a pale savoury cloud, sneaking real richness and protein under a vegetable with none of the dairy.

Ingredients

1 ½ lb broccolicut into 1-inch florets (about 2 medium heads)
4 tbsp olive oil
2 tsp soy sauce
1 clove garlicthinly sliced
½ cup cashewscoarsely chopped
1 tbsp chile crispplus more for serving
⅓ cup panko bread crumbs
14 oz silken tofudrained
1 cup cashew butter
salt and black pepper

Method

The whole reward here is contrast, a soft billowy base, tender charred florets and a shower of something loud and crunchy over the lot. Make the crumbs while the broccoli steams and everything lands together. The broccoli is the star, so buy it fresh and firm, none of the sad yellowing heads at the back of the bin.

Heat the oven to 400 degrees and line a large baking sheet with foil. Tip on the broccoli, drizzle with 3 tablespoons of the oil and the soy sauce, season lightly and toss to coat. Spread it out and dot the garlic over the top.
Lay a second sheet of foil over the broccoli and crimp the edges to seal it into a parcel. Bake until crisp-tender, about 15 minutes. The sealed parcel is what gets it there so quickly, so wrap it tight.
While it bakes, make the crunch. Warm the remaining 1 tablespoon oil in a skillet over medium, add the cashews with a little salt and pepper and cook, stirring, until fragrant, about 3 minutes.
Stir the chile crisp into the cashews, then the panko, and cook, stirring often, until the crumbs are toasted and golden, 2 to 3 minutes. Season and tip out onto a paper-towel-lined plate.
Blend the tofu, cashew butter and 6 tablespoons water in a food processor until fluffy, then season it generously, it is bland until you are brave with the salt. Spread it across a platter or shallow bowl.
Pile the hot broccoli over the tofu, drizzle with more chile crisp if you like and shower the whole thing with the cashew crumbs. Serve at once, with the extra crunch on the side for the greedy.