Roasted Umami Broccoli with Whipped Tahini-Tofu and Spiced Seed Crumble

Preheat your oven to 425°F (220°C). Toss broccoli florets with avocado oil, tamari, and cracked black pepper until evenly coated.

💡 Tip: Spread the broccoli in a single layer without overcrowding to ensure deep browning rather than steaming.

Roast the broccoli on a rimmed baking sheet for 20-25 minutes, flipping halfway through, until the edges are dark and crispy.

💡 Tip: Check for tenderness by piercing a thick stem with a fork; it should yield with little resistance.

While roasting, combine tofu, tahini, lemon juice, and a pinch of salt in a blender until the mixture is velvety and smooth.

💡 Tip: If the mixture is too thick, add a teaspoon of warm water at a time until you reach a spreadable, whipped consistency.

In a small dry pan, lightly toast sunflower seeds, sesame seeds, paprika, and red pepper flakes over low heat for 3-4 minutes until fragrant.

💡 Tip: Keep a close watch to prevent the seeds from burning as they can go from toasted to charred very quickly.

To serve, spread the whipped tofu base onto plates, top with the hot roasted broccoli, and finish with a heavy sprinkle of the seed mixture.

💡 Tip: Serve warm as a sophisticated side dish or as a light, protein-packed vegetarian main course.