Crispy, roasted broccoli meets creamy, spicy tofu dip in this wholesome dish packed with texture and flavor. Topped with walnut-breadcrumb crunch, it’s a delicious vegetarian option for brunch, lunch or light dinner.  

Preparation time: 30 minutes

What you need:

For the Broccoli

2 medium heads broccoli, cut into 1-inch (2cm) florets

4 tablespoons olive oil

2 teaspoons soy sauce

3.5 oz (100 g) cherry tomatoes, quartered

Salt & pepper

1 tablespoon sambar powder (you can substitute with garam masala or ras-el-hanout)

For the walnut topping

½ cup (60 g) coarsely chopped walnuts (or any other nuts)

⅓ cup (40 g) breadcrumbs (dry and fine)

½ tablespoon olive oil

For the tofu dip

14 oz (400g) drained silken tofu

½ teaspoon salt

1 teaspoon sambar powder (or another spice you like)

How to do it:

Heat the oven to 430F (220 C). Line a large baking sheet with aluminum foil or parchment paper.

Put half of the broccoli florets into a large bowl, add half the spices, half the olive oil and half of the soy sauce. Mix everything well by turning the bowl ensuring that all florets are marinated.  Put the florets on the baking sheet.

Repeat the first step with the second batch of the broccoli florets and add them to the baking sheet. Spread the florets in an even layer.

Put the baking sheet into the oven and bake until crisp, about 15-16 minutes.

While the broccoli bakes, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the walnuts and the breadcrumbs. stirring frequently, until fragrant, about 3 minutes. Set aside.

Using a fork mash the tofu until you get a creamy paste. It should be light. If too firm or dry, add 2-3 tablespoons of water. Season generously with salt and add sambar powder.

Divide the tofu dip on four plates. Arrange the roasted broccoli on top. Add the tomatoes. Drizzle with additional olive oil, if desired. Top with freshly ground pepper. Sprinkle the walnut-breadcrumb mix on top.

Serve immediately with crunchy bread or baguette.

Enjoy!

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