Name: Whipped Tofu Bowls with Roasted Vegetables and Chili Crisp Chickpeas
Ingredients: 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; 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

Description

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

Ingredients

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

Serving

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

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Instructions

Whipped Tofu

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

Roasted green beans and tomatoes:

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

Notes

*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.