Uploaded March 2025 | Updated September 2026, 2 weeks ago
Whipped Tofu Nourish Bowl👇🏼😍 Roasted spiced zucchini, leek and crunchy chickpeas with red onion, coriander, sesame seeds and chilli oil over creamy whipped tofu. It’s high-protein and so tasty!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2
Chickpeas & Zucchini:
2 small or 1 large zucchini, cut into sliced quarters
1 leek (white part), sliced
420g can of chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat
3 tsp ground paprika
3 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1 tsp dried oregano
Generous pinch of salt and pepper
Whipped tofu:
350g firm tofu
1/2 tbsp olive oil
Generous pinch of salt and pepper
1 tbsp nutritional yeast
Juice from 1 large lemon
1 minced garlic clove
Other:
1/2 small red onion, finely diced
Handful fresh coriander
Sesame seeds
Chilli olive oil
Preheat oven to 200°C/390°F. Mix the spices, salt and pepper together in a small bowl. Add the zucchini and leek on one baking tray and the chickpeas on a separate baking tray. Add the olive oil and seasonings to each and toss to coat. Place in the oven (chickpeas on bottom rack) and bake for 35 minutes. You can do this in one tray if it’s big enough.
In the meantime, add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — depending on the firmness of your tofu you may need more liquid like lemon juice, it’s easy to adjust.
Remove the roasted veg/chickpeas from oven and allow to cool for 5 mins.
Add the whipped to a bowl on the bottom, top with the roasted veg, red onion, chickpeas, sesame seeds, fresh coriander and drizzle of chilli oil. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu #shorts
Whipped Tofu Nourish Bowl👇🏼😍 Roasted spiced zucchini, leek and crunchy chickpeas with red onion, coriander, sesame seeds and chilli oil over creamy whipped tofu. It’s high-protein and so tasty!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2
Chickpeas & Zucchini:
2 small or 1 large zucchini, cut into sliced quarters
1 leek (white part), sliced
420g can of chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat
3 tsp ground paprika
3 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
1 tsp dried oregano
Generous pinch of salt and pepper
Whipped tofu:
350g firm tofu
1/2 tbsp olive oil
Generous pinch of salt and pepper
1 tbsp nutritional yeast
Juice from 1 large lemon
1 minced garlic clove
Other:
1/2 small red onion, finely diced
Handful fresh coriander
Sesame seeds
Chilli olive oil
Preheat oven to 200°C/390°F. Mix the spices, salt and pepper together in a small bowl. Add the zucchini and leek on one baking tray and the chickpeas on a separate baking tray. Add the olive oil and seasonings to each and toss to coat. Place in the oven (chickpeas on bottom rack) and bake for 35 minutes. You can do this in one tray if it’s big enough.
In the meantime, add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — depending on the firmness of your tofu you may need more liquid like lemon juice, it’s easy to adjust.
Remove the roasted veg/chickpeas from oven and allow to cool for 5 mins.
Add the whipped to a bowl on the bottom, top with the roasted veg, red onion, chickpeas, sesame seeds, fresh coriander and drizzle of chilli oil. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu #shorts
