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Whipped tofu dish with roasted vegetables and crispy chickpeas on a plate.

Whipped Tofu with Roasted Vegetables, Mushrooms & Crispy Chickpeas

A cozy bowl brimming with whipped tofu, roasted vegetables, and crispy chickpeas, offering comforting flavors and textures in a plant-based dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-based, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Whipped Tofu
  • 1 block (14 oz) firm tofu, drained and pressed Using firm tofu creates the ideal creamy texture.
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • Salt and pepper to taste
For the Roasted Vegetables
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 each bell pepper, diced
  • 1 medium zucchini, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
For the Crispy Chickpeas
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp olive oil
  • Salt to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the broccoli, cherry tomatoes, bell pepper, and zucchini. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat evenly. Spread the vegetables on a baking sheet in a single layer.
Roasting
  1. Place the baking sheet in the oven and roast for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.
  2. While the veggies are roasting, toss the drained chickpeas with olive oil, paprika, cumin, and salt. Spread them on another baking sheet. After the vegetables have been in the oven for 10 minutes, add the chickpeas to the oven and roast for an additional 15-20 minutes until crispy.
Whipping Tofu
  1. In a mixing bowl, combine the pressed tofu, tahini, nutritional yeast, lemon juice, salt, and pepper. Using a fork or an electric mixer, whip the mixture until creamy and smooth. Adjust the seasoning to taste.
Assembly
  1. When the vegetables and chickpeas are done roasting, remove them from the oven. In a bowl, spread a generous amount of whipped tofu, top it with roasted vegetables and crispy chickpeas. Enjoy warm!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop until heated through.