Make the broccoli mixture

1. Bring a large pot of salted water to a boil. Add the broccoli florets and simmer for 2–3 minutes, just until bright green and slightly tender.
2. Drain immediately and let cool completely. Pat the broccoli very dry with a clean towel.
3. Finely chop the broccoli by hand until the texture resembles coarse crumbs. Avoid using a food processor, which will turn it into a paste.
4. Transfer the chopped broccoli to a large bowl. Add the vegan cheese and onion and gently combine with your hands.
5. Add the panko and white rice flour and toss to distribute. Drizzle in the aquafaba and mix gently until the mixture holds together when squeezed.
6. Cover and refrigerate for at least 1 hour (or up to overnight) to firm up the mixture.

Shape and bake

1. Preheat the oven to 400°F (205°C). Line two baking sheets with a silicone mat or parchment paper.
2. Scoop about 1 tablespoon of the mixture and compress it firmly in your hand. Shape into a short tot and place on the prepared baking sheet.
3. Once all tots are shaped, spray generously with cooking spray.
4. Bake for 15 minutes, or until the bottoms are lightly golden.
5. Flip the tots, spray again, and return to the oven for another 10–15 minutes, until crisp and deeply golden at the edges.

Optional curry ketchup

1. Heat the oil in a small saucepan over medium heat. Add the onion and cook until translucent, 4–5 minutes, adding small splashes of water as needed to prevent browning.
2. Add the garlic and curry powder and cook for 1 minute, stirring constantly.
3. Deglaze with the water, then add the ketchup. Reduce heat to low and simmer for 7–10 minutes, stirring often. Cool before serving.