Spicy Roasted Broccoli with Creamy Tofu
5.1 g
Net Carbs
6.8g
Protein
12.9g
Fat
3.9g
Fiber
165
Calories
Cooking tip: The layers in this surprising vegetable side hit all the texture goals with just the right spicy flavor from chili crisp. Adding a bit of water to the air fryer helps the broccoli soften as it roasts, while toasting bread crumbs in a skillet provides the perfect crunchy topping.
Ingredients:
- 1 pound broccoli florets
- 3 tablespoons olive oil, divided
- 3 teaspoons tamari soy sauce, divided
- 1 1/4 teaspoons minced or pressed fresh garlic, divided
- 1 tablespoon no sugar added chili crisp
- 1 slice keto bread (1 net carb per slice)
- 1 ounce roasted salted pumpkin seeds
- 8 ounces silken soft tofu
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Heat air fryer to 350°F for at least 3 minutes.
- In a large bowl toss bite size broccoli florets with 2 tablespoons olive oil, 2 teaspoons soy sauce, and 1 teaspoon garlic.
- Add 1/2 cup water to the bottom of the air fryer, then add the broccoli on top of the frying plate and cook 9 minutes, stir or toss the broccoli, increase the temperature to 375°F and cook another 9 minutes or until broccoli is browning and tender crisp.
- Meanwhile, in a food processor pulse the bread until broken into crumbs.
- In a medium skillet over medium heat, warm remaining 1 tablespoon olive oil and chili crisp. Add bread crumbs, stirring until well combined, then add pumpkin seeds and cook stirring regularly until bread is toasting, about 5 minutes. Remove from heat until needed.
- In food processor, combine drained tofu, cream, remaining teaspoon soy sauce, 1/4 teaspoon garlic, salt and pepper. Process until smooth and creamy, taste and season with salt to preference.
- Smooth creamy tofu over a serving plate, layer roasted broccoli, top with chili crisp bread crumbs and serve while warm. One serving is about 1/2 cup broccoli, 2 rounded tablespoons creamy tofu and a scant 2 tablespoons chili crisp bread crumbs.
