Roasted Broccoli and Tofu dressing
This dish features tender broccoli tossed in a flavorful, smoky dressing that's sure to impress. It's simple to make and packed with nutrients, making it a great addition to any meal. This recipe should yield about 1 cup of dressing. Enjoy!
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.