Whipped Tofu Topped With Grilled Greens and Beetroot Kraut

Serves: 6-8 as a side
Time: 20 minutes

Description: This bold and vibrant dish combines creamy whipped tofu with the fiery kick of horseradish, creating a perfect sharing plate. The silky tofu and butterbean base is packed with plant-based protein, while the griddled greens bring a smoky char and fresh bite. Wild Root's Spicy Beetroot Kraut delivers a tangy, probiotic boost that enhances gut health while adding depth and spice to this stunning plate. This powerhouse of nutrients offers protein, vitamins, and good bacteria, making it as beneficial as it is delicious—punchy, fresh, and perfectly balanced.

Ingredients:

For Whipped Tofu:

• 200g firm tofu

• 1 tin butterbeans, drained

• 2 tbsp lemon juice

• 3 tbsp tahini

• 2 tbsp high quality olive oil

• 1 garlic clove, crushed

• 2 tbsp vegan horseradish sauce

• Salt and pepper to taste

Toppings:

• A handful of green beans

• 6-8 spears of tenderstem broccoli

• 1 bunch of asparagus

• 1/2 cup garden peas

• 1 tsp olive oil

• Sea salt to taste

• Wild Root Beetroot Kraut

Method:

1. Break up the tofu into smaller pieces and add to a food processor along with butterbeans, lemon juice, crushed garlic, tahini and olive oil. Blend until smooth. Taste and season with salt and pepper.
   
   
   

2. Blanch the broccoli, green beans, asparagus and peas in boiling water for 5 mins.
   
   
   

3. Drain and add to a hot frying pan with a tsp of olive oil and fry on a high heat for 5 more minutes, allowing the veg to char lightly.
   
   
   

4. Scoop the whipped tofu onto a plate and spread it with the back of a spoon to the edges of the plate.
   
   
   

5. Top with the grilled greens, sprinkle with sea salt, and add Wild Root Beetroot Kraut for extra colour and flavour.