- Trim the broccoli and cut it into bite-size florets. Spread them out on a baking sheet.
- Add the cooked white beans, thinly sliced red onion, smoked paprika, garlic powder, salt, pepper, and a drizzle of olive oil. Toss well to coat everything evenly.
- Roast the vegetables at 200°C (400°F) for 10–15 minutes, until the broccoli is tender and the beans are lightly browned.
- Meanwhile, make the cream: blend the salted tofu, cashews, nutritional yeast, garlic, and a little water until smooth and creamy.
- To assemble, spread a generous layer of tofu cream on a plate, top with the roasted vegetables, and finish with chopped parsley and pomegranate seeds for extra flavor, color, and texture.
A truly filling plant-based recipe: tofu, beans, and cashews bring the protein, while the roasted vegetables bring all the flavor. Simple, colorful, and perfect for any day when you want something tasty and nourishing without much fuss.
15 minutes
Beginner
4 servings
Ingredients
For the vegetables:
- 1 head of broccoli
- 250 g cooked white beans (large variety)
- 1 red onion
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Olive oil
For the tofu cream:
- 230 g firm salted tofu
- 60 g raw cashews
- 2 tbsp nutritional yeast
- 1 garlic clove
- 60 ml water
For serving:
- Parsley
- Pomegranate seeds
Cooking instructions. Step by step
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