Description

If you are craving something vegan, but still utterly delicious after all those heavy holiday meals, Broccoli and Cauliflower on Whipped Tofu with Smoked Chili Dressing is for you. In one addictive plate of flavor explosions you get the crunch and nutrition of just blanched cauliflower and broccoli taken to new heights by smoky chili infused butterbeans and their lemony – aromatic oil. Together with some fresh mint to cool the chili heat, spread on a super creamy whipped parsley tofu. And as if all that isn’t enough to convince you, it’s sprinkled with browned garlic and Pangrattato for extra crunch. Just grab some fresh bread, to get all those flavors mopped up from your plate!
Fantastic for both the festive period and Veganuary.

Ingredients

Units Scale

Smoky Spiced Cascabel Beans:

1 jar butter beans (good quality, drained and rinsed)
6 dried cascabel chilies (stems removed, torn into pieces)
8 garlic cloves (skin on, crushed)
2 limes (8 strips of peel + 2 tbsp juice for oil, rest for dressing)
2 lemons (8 strips of peel + 2 tbsp juice for oil, rest for dressing)
1 tbsp coriander seeds (+ extra for garnish)
600 ml extra virgin olive oil

Pangrattato:

3-4 slices bread (about 150 g, preferably day-old, torn into chunks)
2 garlic cloves
1 tbsp fresh thyme leaves (or dried if unavailable)
1 lemon (zest)
2 tbsp olive oil
1 tsp kosher salt
1/8 tsp freshly ground black pepper

Fried Garlic Slices:

100 ml smoky chili-infused oil from Smoky Spiced Cascabel Beans
6 garlic cloves (thinly sliced)

Smoked Chili Dressing:

6 tbsp cooled chili oil (from frying garlic)
1 tbsp honey
Juice of remaining lemon and lime
Salt and pepper to taste

Whipped Parsley Tofu:

1 block extra-firm tofu (400 g)
4 tbsp nutritional yeast
2 garlic cloves (smashed and peeled)
2 tbsp white miso paste
1.5 tsp kosher salt (or more to taste)
Freshly ground black pepper
2 tbsp extra virgin olive oil
Zest of 1 lemon
1 bunch fresh parsley (40 g)

Vegetables:

1 head broccoli (cut into florets)
1 head cauliflower (cut into florets)
2 bags mixed lettuce (e.g., arugula, lamb’s lettuce)
1 bunch fresh mint (25 g, leaves only)
Remaining Smoked Chili Dressing

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Instructions

Prepare Smoky Spiced Cascabel Beans:

Toast coriander seeds in a saucepan until fragrant. Set aside half for garnish.
Char chili pieces, citrus peels, and crushed garlic in a hot pan until blackened. Transfer into the saucepan with toasted coriander seeds.
Add olive oil, 2 tbsp each of lemon and lime juice, and 3 tsp salt. Heat gently to infuse flavors (do not boil).
Stir in butter beans, cool, and refrigerate in a lidded jar.

Make Pangrattato:

Preheat oven to 300°F (150°C). Line a baking tray with parchment paper.
Pulse bread, garlic, lemon zest, thyme, salt, and pepper in a food processor. Add olive oil and pulse to coat evenly.
Bake on the tray, stirring every 15 minutes, until golden and crisp (20–45 minutes). Cool and store in an airtight container.

Prepare Whipped Parsley Tofu:

Pat tofu dry and crumble into a food processor. Add nutritional yeast, garlic, miso, salt, pepper, parsley, lemon zest, and olive oil.
Blend until creamy, adding a bit of iced water if necessary. Adjust seasoning to taste. Store in the fridge.

Fry Garlic and Make Smoked Chili Dressing:

Heat chili-infused oil and fry garlic slices until golden. Drain on paper towels. Store in lidded container.
Combine 6 tbsp oil, remaining citrus juice, honey, salt, and pepper in a jar. Shake to emulsify.

Blanch Vegetables:

Boil salted water and prepare an ice bath.
Blanch cauliflower for 2–3 minutes, then broccoli for the same time. Keep seperate to leave cauliflower looking white. Cool in ice water and drain.
Toss with half the Smoked Chili Dressing and refrigerate.

Assemble the Dish:

Spread Whipped Parsley Tofu on plates as the base.
Add a layer of leafy greens, drizzled with dressing.
Top with marinated broccoli and cauliflower. Scatter Cascabel butter beans around the plate.
Sprinkle with Pangrattato, fried garlic slices, and toasted coriander seeds.
Finish with a drizzle of the aromatic oil from the beans.