Creamy Chipotle Whipped Tofu with Crispy Lentils and Roasted Zucchini
Crispy lentils and roasted zucchini pair beautifully with this whipped chipotle tofu cream, and there are so many ways to serve it! This flavor-packed High protein 22g and fiber 13g meal is quick, easy, and so satisfying. (gluten-free and nut-free with soy-free options)
Servings: 3
Ingredients
For the Roasted Zucchini and Garlic
- 2 medium zucchinis thinly sliced, about 2 cups
- 3 teaspoons olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 whole bulb garlic
For the Crispy Lentils
- 15 ounce can lentils drained, or 1½ cups cooked lentils, drained
- 3 teaspoons oil divided
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon chili powder blend
- lime juice as needed
For the Chipotle Whipped Tofu
- 15 ounces silken tofu or firm tofu, see note for Soyfree option
- ½ teaspoon salt
- 1 teaspoon lime zest or lemon zest
- 1 to 2 teaspoons miso
- 1 to 2 chipotle peppers in adobo sauce
- roasted garlic from above
Optional Toppings
- chopped onion
- chopped tomato
- cilantro
- lime juice
- hemp seeds
Instructions
Roast the zucchini and garlic.
- Preheat the oven to 400°F (205°C). Add the sliced zucchini directly to a baking dish or a parchment-lined baking sheet. Drizzle 2 teaspoons of the oil over the zucchini, sprinkle with salt and black pepper, and toss well so everything is evenly coated. I like to use a baking dish, because it helps the zucchini stay even more moist. If using a baking sheet, spread the zucchini slightly overlapping rather than too far apart, so they don't dry out.
- Slice the top third off of the garlic bulb to expose the cloves, then place the whole bulb in the center of the baking dish. Drizzle the remaining teaspoon of olive oil over the garlic, and loosely cover with foil or parchment. You can also squeeze any remaining garlic from the top you cut off over the zucchini.
- Roast the zucchini and garlic for about 20 to 25 minutes, then switch the oven to broil. Broil for 1 to 2 minutes until the zucchini develops some light brown marks. Remove the dish from the oven, take out the garlic, and let it cool slightly.
While the zucchini is roasting, prepare the lentils.
- Make sure the lentils are drained very well (at least 10 mins), then add them to a parchment-lined baking sheet. Toss them with 2 teaspoons of the oil, plus the salt and garlic powder until evenly coated, then spread them out in an even layer. Bake the lentils alongside the zucchini. At the 20 to 25 minute mark, stir the lentils, moving the ones that are crisping around the edges toward the center and spreading the softer lentils outward. Even them out again. Continue baking for another 5 to 10 minutes, until crisped to preference. Total baking time depends on the moisture content of the lentils when you added them to the pan.
- Once out of the oven, toss the lentils with the remaining teaspoon of oil, a squeeze of lime juice. The, add the chili powder blend, and toss well again to coat evenly.
Make the chipotle whipped tofu.
- Add the tofu to a food processor along with the chipotle peppers, miso, lime or lemon zest, and salt. Squeeze the cooled roasted garlic cloves directly into the processor. Process until completely smooth and whipped. If using silken tofu, you probably won’t need any additional liquid. If using firm tofu, add 1 to 2 tablespoons of water, as needed, to achieve a creamy, smooth consistency. **
- Taste and adjust the flavor, adding more salt, lime juice, or adobo sauce. You might need more depending on the type of tofu and the brand. For the best flavor, chill the whipped tofu for 10 to 15 minutes for the flavors to meld, though you can serve it immediately.
Serve.
- Once all the components are ready, assemble them however you like. For extra protein, garnish with some hemp seeds.
- You can use the whipped tofu as a base for a bowl topped with roasted zucchini, crispy lentils, chopped onion and tomato or pico de gallo, cilantro, and a squeeze of lime juice. Enjoy that with a side of sourdough or garlic bread.
- For tacos, warm up some tortillas, and add some chopped lettuce along with the roasted zucchini and crispy lentils. Top with a good drizzle of whipped tofu, some pico de Gallo, hemp seeds, and a squeeze of lime. These components also work well in burritos with some lettuce, rice, and beans.
- For nachos, warm your tortilla chips, then top with the lentils and zucchini, chopped onion and tomato, and a good helping of the chipotle cream sauce. You can also top with some vegan cheese and put it in the oven to broil for a minute or so, and top with pickled jalapeños.
Video
Notes
** Note on consistency - silken tofu will make a light and creamy whip. For a thicken whip use firm tofu and just enough liquid to help blend it into a thick whip.
Chipotle whipped tofu bowls are naturally gluten-free and nut-free. To make it soy-free, replace the whipped tofu with a sauce made from cashew cream, coconut cream, or non-dairy yogurt or blend up white beans .
Bulk it up: add more veggies to roast along with zucchini. Toss in salt pepper and chili powder blend and bake.
Add more protein- garnish with hemp seeds, serve with multigrain or whole grain tortillas or bread.
Nutritional information does not include toppings or additional serving ingredients, like tortillas, since that will vary.
Nutrition
Calories: 358kcal | Carbohydrates: 41g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 696mg | Potassium: 1090mg | Fiber: 13g | Sugar: 8g | Vitamin A: 559IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 7mg