1: Start by preparing the whipped tofu. To a blender, add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, nutritional yeast, and salt and blend until thick and creamy.
2: Next, prepare the pesto by finely chopping basil leaves and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt.
3: Shred red cabbage and add to a bowl with 1 tsp lemon juice, giving it a good mix to coat it with the lemon juice. Roughly chop kale leaves. Set these aside while you prepare the zucchini and spiced chickpeas.
4: Slice zucchini into about 6 slices lengthwise, then add to a grill or pan with about 1 tbsp of olive oil and fry on each side for 2-4 minutes, until golden or charred. Remove from heat and set aside.
5: Peel and mince the garlic cloves and drain and rinse the chickpeas (if they’re canned).
6: To a non-stick pan on medium heat, add 1 tbsp olive oil along with the spices (paprika, cumin, Italian seasoning, pinch of salt) and toast the spices for a couple of minutes, stirring them frequently. Add in the chickpeas and minced garlic, continuing to stir for a few minutes. Finally, add the nutritional yeast and lemon juice, then remove from heat after 2-3 mins.
7: Plate up by spreading the whipped tofu on the bottom of the plate, then adding chopped kale, grilled zucchini slices, the chickpeas, red cabbage, and finishing off with pesto. Enjoy!
