Cacio E Pepe Chickpeas with Balsamic Tofu

• total time: 13 minutes

Ingredients

1 medium or 2 small leeks, cut into fine half moons, washed.

4 cloves garlic, grated

About 10-12 turns of freshly cracked black pepper

700g chickpeas, from a jar or 2 x 400g cans. Keep the water, or rinse and add 100ml.

For the creamy sauce: 200g silken tofu, 100g cashew nuts, soaked in boiling water for 10 mins, 4 tbsp nooch, 1 tsp marmite (or sub miso paste) + a splash of water for blending

280g extra firm tofu

4 tsp cornstarch

Pinch of sea salt

Tofu marinade: 1.5 tbsp Dijon mustard, 2 tbsp balsamic vinegar, 1.5 tbsp tamari

To serve: fresh herbs, olive oil

Directions

In a blender cup, whizz the silken tofu, soaked cashew nuts, nooch, marmite and splash of water. Set aside.

Fry the leeks on low/medium in olive oil with a pinch of salt for 5 mins. Add the garlic and black pepper, fry 2 mins more. Add the chickpeas + their water (or drain and add a splash of water, add a little salt too!). Heat through, then leave to stand whilst you make the tofu.

Squeeze out any excess liquid, then roughly tear the chunks and add to a mixing bowl with the cornstarch and salt. Toss well, then fry off in olive oil in a non-stick pan until it goes a shade of yellow. Whisk the tamari, mustard and balsamic, add that to the tofu, then turn down the heat and stir until it’s mostly absorbed, about 3-5 mins.

Back to the chickpeas, turn the heat back on, warm through, then pour over the creamy sauce from earlier, season to taste, and gently heat for 2-3 mins, then serve with the tofu on top.