Broccoli and Cauliflower on Whipped Tofu with Smoked Chili Dressing

Ingredients:

Smoky Spiced Cascabel Beans:

• 1 jar butter beans (good quality), drained and rinsed
• 6 dried cascabel chilies, stems removed, torn into pieces
• 8 garlic cloves, skin on, crushed
• 2 limes: 8 strips of peel + 2 tbsp juice (for oil, rest for dressing)
• 2 lemons: 8 strips of peel + 2 tbsp juice (for oil, rest for dressing)
• 1 tbsp coriander seeds + extra for garnish
• 600 ml extra virgin olive oil

Pangrattato:

• 3-4 slices of bread (about 150g), preferably day-old, torn into chunks
• 2 garlic cloves
• 1 tbsp fresh thyme leaves (or dried if unavailable)
• 1 lemon zest
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Fried Garlic Slices:

• 100 ml smoky chili-infused oil from Smoky Spiced Cascabel Beans
• 6 garlic cloves, thinly sliced

Smoked Chili Dressing:

• 6 tbsp cooled chili oil from frying garlic
• 1 tbsp honey
• Juice of remaining lemon and lime
• Salt and pepper to taste

Whipped Parsley Tofu:

• 1 block extra-firm tofu (400g)
• 4 tbsp nutritional yeast
• 2 garlic cloves, smashed and peeled
• 2 tbsp white miso paste
• 1.5 tsp kosher salt (or more to taste)
• Freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Zest of 1 lemon
• 1 bunch fresh parsley (40g)

Vegetables:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 2 bags mixed lettuce (e.g., arugula, lamb’s lettuce)
• 1 bunch fresh mint (25g, leaves only)
• Remaining smoked chili dressing

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Instructions:

Prepare Smoky Spiced Cascabel Beans:

1. Toast coriander seeds in a saucepan until fragrant. Set aside half for garnish.
2. Char the chili pieces, citrus peels, and crushed garlic in a hot pan until blackened. Transfer everything into the saucepan with the toasted coriander seeds.
3. Add olive oil, 2 tbsp each of lemon and lime juice, and 3 tsp salt. Heat gently to infuse the flavors (do not boil).
4. Stir in the butter beans, cool, and refrigerate in a lidded jar.

Make Pangrattato:

1. Preheat oven to 300°F (150°C). Line a baking tray with parchment paper.
2. Pulse bread, garlic, lemon zest, thyme, salt, and pepper in a food processor. Add olive oil and pulse to coat evenly.
3. Bake on the tray, stirring every 15 minutes, until golden and crisp (about 20–45 minutes). Cool and store in an airtight container.

Prepare Whipped Parsley Tofu:

1. Pat the tofu dry and crumble it into a food processor.
2. Add nutritional yeast, garlic, miso, salt, pepper, parsley, lemon zest, and olive oil.
3. Blend until creamy, adding a bit of iced water if necessary. Adjust seasoning to taste. Store in the fridge.

Fry Garlic and Make Smoked Chili Dressing:

1. Heat chili-infused oil and fry the garlic slices until golden. Drain on paper towels. Store in a lidded container.
2. Combine 6 tbsp of chili oil, remaining citrus juice, honey, salt, and pepper in a jar. Shake to emulsify.

Blanch Vegetables:

1. Boil salted water and prepare an ice bath.
2. Blanch cauliflower for 2–3 minutes, then broccoli for the same time. Keep them separate to preserve the cauliflower’s white color.
3. Cool them in ice water and drain.
4. Toss with half the Smoked Chili Dressing and refrigerate.

Assemble the Dish:

1. Spread Whipped Parsley Tofu on plates as the base.
2. Add a layer of leafy greens, drizzled with the Smoked Chili Dressing.
3. Top with marinated broccoli and cauliflower. Scatter the Cascabel butter beans around the plate.
4. Sprinkle with Pangrattato, fried garlic slices, and toasted coriander seeds.
5. Finish with a drizzle of the aromatic oil from the beans.

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Notes:

• Storage: The ingredients are best kept separate in the fridge and will keep for up to 5 days.
• This dish has rich, deep flavors from the smoky beans, the fresh creaminess of whipped tofu, and the crunchy pangrattato. The smoked chili dressing ties everything together, giving it a subtle heat that complements the roasted vegetables.

This dish is perfect for a filling, plant-based meal that’s bursting with flavor and texture!