Creamy Broccoli Tofu Soup + Crispy Broccoli Grilled Cheese

Ingredients

• 170 g broccoli, blanched
• 70 g tofu
• 6–7 g garlic
• 1/2 tsp olive oil
• Salt & black pepper, to taste
• A little coconut milk/cream
• 1/2 tsp chili oil
• 60 g sourdough bread
• 35 g mozzarella cheese
• Crispy broccoli chips, as shown

Steps

1. Blend about 70–80% of the blanched broccoli with the tofu until smooth.
2. Flatten the remaining broccoli, top with a little mozzarella and air-fry until crispy — these are your broccoli chips.
3. Sauté the garlic in olive oil; add the broccoli-tofu blend, season with salt and pepper and cook until warm and creamy.
4. Pour into a bowl and top with the crispy broccoli chips, a little coconut cream and chili oil.
5. For the grilled cheese: sandwich the remaining broccoli chips and mozzarella between two slices of sourdough and toast until golden and melty.

The reel

via @ananyaslittlelife

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions