Charred Purple Sprouting Broccoli with Whipped Tofu & Spiced Hemp Seeds

Charred Purple Sprouting Broccoli
with Whipped Tofu & Spiced Hemp Seeds

Ingredients

300g Purple Sprouting Broccoli
4 tbsp Extra Virgin Olive Oil
3 tbsp Shelled Hemp Seeds
1/2 tsp Smoked Paprika
1/2 tsp Chilli Flakes
1/2 tsp Sumac
250g Tofu or Smoked Tofu
(make sure it's the 'ready to eat' kind that can be eaten without cooking first)
1 tbsp Tofu Water
3 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1 tbsp Lemon Juice or Apple Cider Vinegar
1 clove Garlic
1 1/2 tsp Sea Salt Flakes

Method

1. Add 3 tbsp of oil to a bender, along with the tofu, tofu water, nutritional yeast, mustard, lemon juice / apple cider vinegar, garlic and 1 tsp salt.
2. Blend at high-speed until smooth and velvety. Transfer into a container and refrigerate for until it has thickened.
3. Heat a frying pan or skillet on medium-low. Add the hemp seeds. Stir them with a wooden spoon or shake the pan frequently, for 3-4 minutes, until the seeds turn golden and release a nutty aroma.
4. Turn off the heat, then add the paprika, chilli flakes and sumac. Keep it moving; stir or toss the seeds to coat with the spices, and to ensure they don't catch and burn. Once coated, transfer the seeds to a small bowl or dish to stop from cooking any further.
5. Trim the broccoli, and separate into even sized stems.
6. Set the same pan or skillet as you used for the seeds to a medium-high heat. Add the broccoli, and leave to cook (dry) in the pan for 1-2 mins, allowing it to slightly char. Toss or turn the broccoli, and continue to cook dry for another 1-2 mins. Add 1 tbsp olive oil and 1/2 tsp sea salt flakes. Continue to cook for 2-3 mins further, tossing frequently; until the broccoli stems have wilted but still retain some bite.
(If your pan/skillet is small, do this in batches.)

To serve; spoon the whipped tofu onto a bowl or plate, top with the freshly cooked broccoli, sprinkle over the hemp seeds.
Finish with a drizzle of olive oil or chilli infused oil.

@Greenhouse.Plant.Based.Dining