I recently visited the Logan Square neighborhood of Chicago and had a fantastic meal at Giant, a trendy restaurant in the area. Among the many delicious dishes I tried, the Broccoli with Smoked Pepper Dressing stood out the most to me. The combination of tender broccoli and smoky, spicy dressing was a true explosion of flavors in my mouth. I couldn’t resist trying to recreate this dish at home and sharing the recipe with my blog readers and fans.
Without further delay, here’s my take on the Broccoli with Smoked Pepper Dressing recipe. It’s a straightforward recipe that only requires a few ingredients, but the end result is a dish that’s full of flavor and perfect for any occasion. I’m already looking forward to cooking this for my next gathering with friends!
Roasted Broccoli and Tofu dressing
Equipment
- blender
Ingredients
- 1 lb large head of broccoli Cut into bite-sized florets
- 3 cloves garlic minced
- 4 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp crushed red pepper
- salt and pepper
Tofu Dressing
- 7 oz silken tofu
- 1 tbsp sriracha sauce
- 1 tbsp olive oil
- 1/2 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tbsp toasted sesame oil
- 1 clove minced garlic
- 4 filet anchovy
- 2 tbsp chopped green onions
- salt and pepper
Topping
- 1/4 cup pickled celery See kuritomocooking.com for the recipe
- 1/4 cup basil leaves chopped
- 2 tbsp fried onion crushed
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
- Combine the broccoli florets, minced garlic, crushed red pepper, and olive oil in a large bowl. Season with salt and pepper to taste, and toss to coat the broccoli evenly.
- Spread the broccoli out on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the broccoli is tender and lightly charred.
- While the broccoli is roasting, make the tofu dressing. Combine the silken tofu, sriracha sauce, soy sauce, rice vinegar, sesame oil, garlic, and anchovy fillet in a blender or food processor. Blend until smooth and creamy.
- Taste the dressing and season with salt and pepper to your liking. Transfer the dressing to a jar or container and stir in the chopped scallions. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld together.
- When the broccoli is done, remove it from the oven and let it cool for a few minutes. Add pickled celery, Drizzle the tofu dressing over the broccoli, and toss to coat evenly.