Whipped Tofu Chickpea Plate

This loaded whipped tofu chickpea plate is seriously one of my favourite dishes. The bottom layer is a whipped tofu and cashew ‘ricotta’ style cream, then we’ve got chopped kale and grilled zucchini. Next, some spiced chickpeas (so good!) and finally pickled red cabbage and homemade pesto. The flavour combinations are incredible, and the dish is ready in about 40 minutes. It’s colourful, healthy, and very filling, and makes the perfect dinner—you’re going to love it!

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 1 cup shredded red cabbage
• 2 tsp lemon juice, divided
• 2 large kale leaves
• 2 tbsp olive oil
• 1 medium zucchini
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• 1/2 tsp Italian seasoning
• Pinch of salt
• 2 cups cooked chickpeas
• 3-4 cloves of garlic
• 1 tsp nutritional yeast

Whipped Tofu

• 1/4 cup roasted unsalted cashews
• 1/2 cup water
• 200g extra-firm tofu
• 2 tbsp olive oil
• 2-3 tbsp lemon juice (juice from 1 lemon)
• 3 tbsp nutritional yeast
• Pinch of salt

Pesto

• Lots of fresh basil
• Olive oil
• Lemon juice
• Pinch of salt

Equipment

• Blender
• Bowl
• Frying pan

Instructions

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 you get a thick and creamy consistency.
2. Next, prepare the pesto by finely chopping basil leaves and adding to a bowl with a bit of olive oil and lemon juice (I did about 2 tbsp + 1 tsp, but adjust according to the consistency you want!) 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. Next up is the the grilled zucchini. Slice it 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 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 minutes.
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 the pesto. Enjoy!