Whipped tofu bowls with roasted veggies & chili crisp(y) chickpeas.

A rendition to all the hummus, cheese and various dip bowls that have been floating around on my explore lately.

The whipped tofu has a cheesy flavour with a fluffy texture so it’s not too dense and heavy— so it’s a lighter, yet satisfying meal that’s perfect for transition season covering the basics: protein from the tofu, carbs from the chickpeas (+ bread), fats from the oil and veggies 🫡.

Secret to crispy chickpeas that actually stay crunchy: potato starch!! Just like with tofu, if you coat it in potato starch first they get that store-bought crispness. You can also air fry or bake them, but they don’t stay as crunchy for long which is fine if you’re eating it asap.

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Whipped Tofu Bowls with Roasted Vegetables and Chili Crisp Chickpeas

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5 from 2 reviews


Whipped tofu bowls with roasted veggies & chili crisp(y) chickpeas. Light yet satisfying and perfect for a quick and easy meal!


Units Scale

Whipped tofu:

  • 225 block firm tofu, pressed*
  • 2 tbsp herb infused olive oil**
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp miso paste
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 black pepper

Roasted Vegetables

  • 1 cup cherry tomatoes
  • 1/2 lbs green beans, trimmed
  • olive oil
  • salt and pepper, to taste


  • chili crisp chcikpeas
  • chopped nuts or seeds such as cashews, almonds or sunflower seeds, optional
  • herbs such as scallions or mint, optional
  • bread
  • lemon or orange zest, optional


Whipped Tofu

  1. Add all ingredients to a food processor and blend until smooth. Taste and adjust seasoning to your liking.

Roasted green beans and tomatoes:

  1. Pre-heat oven to 425 F.
  2. Toss cherry tomatoes olive oil, salt and pepper. Transfer to a parchment lined baking tray.
  3. Toss green beans with olive oil, salt and pepper. Transfer to baking tray.
  4. Roast for 13-15 minutes, or until green beans are almost cooked. Broil for 2-3 minutes until tomatoes are nicely charred


  • *weight of the tofu after pressing is about 200 g
  • ** if not using herb infused olive oil, feel free to add fresh or dried herbs to add flavour such as garlic powder, onion powder, dill, parsley or scallions.

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I made this and it was absolutely amazing! It uses ingredients you likely already have and it was so easy to make. All of the flavors and textures come together very well and it makes for a great meal. I will definitely be making this again!

  2. Made this last night and it was so good and easy! Love the different flavors and textures and how they all blend together. Definitely keeping this recipe on hand and can’t wait to try it with whatever veggies are in season.