Spicy Whipped Tofu with Roasted Vegetables

I love this recipe for a simple, yet flavorful, weeknight meal. It doesn’t take long to prepare or make, plus you can alter the recipe with different veggies and/or flavors to the tofu and it’s always super delicious!

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Ingredients

Roasted Vegetables

• 4 small purple potatoes, quartered  

• ¼ head of cauliflower, chopped in florets 

• Handful of asparagus 

• 2 Tbsp EVOO

• Garlic, salt, pepper, spice blend (I like 21 Season Salute from Trader Joe’s) to taste  

• Option: lemon juice for asparagus

Whipped Tofu

• 16 oz extra firm Tofu 

• 2 cloves Garlic 

• 2 Tbsp nutritional yeast 

• 3 Tbsp gochujang paste, or to taste 

• 2 tbsp Miso 

• Water for blending (or non-dairy milk for extra creaminess)

Instructions

1. Preheat the oven to 425° F 

2. Line baking sheet with parchment paper  

3. Prepare vegetables and add to baking sheet

4. Toss with oil and spices 

5. Roast for 15-20 minutes

6. While veggies are in the oven, add all whipped tofu ingredients to a food processor

7. Blend until smooth and creamy, but still thick. Adjusting to taste as needed

8. Spread the whipped tofu over the base of your plates 

9. Add the veggies on top of the whipped tofu

10. Enjoy!