Whipped Tofu with Spiced Chickpeas

1: Start by preparing the whipped tofu. To a blender, add cashews and water and blend for 30 seconds.

2: Add in tofu, olive oil, lemon juice, nutritional yeast and salt and blend until thick and creamy.

3: 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.

4: Shred red cabbage and add to a bowl with 1 tsp lemon juice, mixing well.

5: Roughly chop kale leaves and set aside.

6: Slice zucchini into 6 slices lengthwise, grill with 1 tbsp olive oil for 2-4 minutes on each side until golden.

7: Peel and mince the garlic cloves and rinse the chickpeas.

8: Heat 1 tbsp olive oil in a non-stick pan on medium heat, add spices and toast for a couple of minutes.

9: Add in the chickpeas and minced garlic, stirring for a few minutes.

10: Add the nutritional yeast and lemon juice, removing from heat after 2-3 minutes.

11: Plate by spreading whipped tofu on the base, adding kale, grilled zucchini, chickpeas, red cabbage, and pesto.