Broccoli with Whipped Tofu and Preserved Lemon Harissa Seeds
Yield: 2
Roasted Broccoli with Whipped Tofu and Preserved Lemon Harissa Butter
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This recipe is made up of 2 delicious elements that would go well with lots of different roasted veggies, but I've picked broccoli for this one. The flavourful whipped silken tofu is a protein powerhouse and the seedy preserved lemon harissa butter is a full on flavour bomb.
Ingredients
- 1 head of broccoli
- 5g chives
Miso Whipped Tofu
- 300g silken tofu
- 1 tbsp olive oil
- 1 tsp miso
- 1 tbsp nutritional yeast (optional)
- Juice of ½ a lemon
- Salt and pepper
Preserved Lemon, Harissa, and Miso Seedy Drizzle
- 3 tbsp mixed seeds (e.g., sesame, hemp, sunflower, flaxseed, pumpkin)
- 2 tbsp vegan butter (or olive oil)
- 1 tsp miso
- 2 tsp harissa
- 2 tsp preserved lemon (1 medium-sized one, deseeded and finely chopped)
Instructions
- Preheat the oven or air fryer to 180°C.
- Trim the tough stem end of the broccoli, then cut it into quarters lengthways. Drizzle generously with olive oil, season with salt and pepper, and place in the air fryer or on a baking tray in the oven. Roast for 20–25 minutes until the edges are crisp and slightly charred.
- Blend the drained silken tofu, olive oil, miso, nutritional yeast (if using), lemon juice, and a pinch of salt and pepper in a food processor or blender until smooth and creamy. Adjust seasoning to taste.
- Deseed and finely chop the preserved lemon. Melt the butter in a small frying pan over medium heat. Add the seeds and stir for a couple of minutes until toasted. Add the harissa, miso, and chopped preserved lemon, stirring for another minute or two until it's all melted together.
- Finely chop the chives.
- To serve, spoon most of the whipped tofu onto a platter and top with the broccoli. Pour the rest of the whipped tofu over the broccoli and drizzle with the harissa seedy butter. Sprinkle over the chives and a little salt and pepper.
