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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.