Roasted Broccoli & Zucchini with Silken Tofu Herby Green Sauce
This Roasted Broccoli & Zucchini with Silken Tofu Herby Green Sauce is the perfect balance of fresh, creamy, and crispy. Whether you serve it as a side dish or a light main, it’s packed with flavour, texture, and your gut will thank you!
Ingredients
Roasted Broccoli & Zucchini
- 1 large zucchini cut into chunks
- 1 head of broccoli cut into florets
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- salt and pepper to season
Silken Tofu Herby Green Sauce
- 150 g silken tofu
- 1/4 cup fresh parsley
- 1/4 cup fresh coriander
- 2 tbsp fresh chives
- 1 tbsp lemon juice
- 1/2 tsp dijon
- 1 garlic clove
- 1 tbsp olive oil
- salt and pepper to taste
- extra lemon juice to taste
To Serve
- fresh herbs parsley or coriander
- toasted nuts almonds, pine nuts or walnuts
- baby spinach as base
Instructions
Roast the Broccoli & Zucchini
- Preheat oven to 220°C (425°F).
- Toss broccoli & zucchini with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread evenly on a lined baking tray and roast for 18-20 minutes, flipping halfway, until golden and crispy on the edges.
Make the Silken Tofu Herby Green Sauce
- In a blender or food processor, combine silken tofu, parsley, coriander, chives, lemon juice, garlic, Dijon mustard, olive oil, salt, and black pepper.
- Blend until smooth and creamy.
- Taste and adjust - add more lemon juice, salt and pepper to taste.
Assemble & Serve
- Arrange the roasted broccoli & zucchini over bed of spinach leaves.
- Drizzle generously with the silken tofu herby green sauce.
- Garnish with extra herbs and toasted nuts for added texture.