Corn, Roasted Chickpeas & Whipped Tofu

This loaded whipped tofu plate with fresh corn, roasted chickpeas and homemade pesto is absolutely delicious. The bottom layer is a whipped tofu and cashew ‘ricotta’ style cream, then we’ve got some greens and fresh corn. Next, some roasted chickpeas (so good!) and finally homemade pesto and pickled red cabbage. 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: 15-20 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 2 cobs of corn
• 1 cup shredded red cabbage
• 1 tbsp lemon juice
• Pinch of salt
• 2-3 large kale leaves (or your preferred greens, such as spinach)

Roasted Chickpeas

• 1 can chickpeas (540 mL, 19 fl oz)
• 1/2 tbsp olive oil (optional)
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 tbsp 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)
• 1 clove of garlic
• 3 tbsp nutritional yeast
• Pinch of salt

Pesto

• Lots of fresh basil
• 5 tbsp olive oil
• 1 tbsp water
• 1-1 1/2 tbsp lemon juice (1/2 lemon, juiced)
• 1 clove of garlic
• 2 tbsp nutritional yeast
• Pinch of salt (1/4-1/2 tsp)

Equipment

• Blender
• Air fryer or lined baking sheet
• Large pot
• Mixing bowl

Instructions

1. Start by boiling a large pot of water for your corn. Once the water is boiling, add your corn cobs for 3-5 minutes, then drain and set aside to cool.
2. If roasting your chickpeas in the oven, preheat to 400F. To a mixing bowl, prep your chickpeas. Drain and rinse them then add olive oil, soy sauce, maple syrup, garlic powder, paprika and nutritional yeast. Mix well, then add to a lined baking sheet and roast for 20-25 minutes until golden, tossing halfway through. Alternatively, you can airfry them at 400F for 15-18 mins, again tossing halfway through (and a couple extra times if needed to avoid burning!).
3. While the chickpeas are roasting, continue the following steps. You can start by quick pickling your red cabbage by thinly slicing it and adding it to a bowl with 1 tbsp lemon juice and a pinch of salt, giving it a good mix. Roughly chop your greens and set both aside.
4. Next, prepare the pesto by adding all of the ingredients (basil leaves, olive oil, water, lemon juice, garlic clove, salt, nutritional yeast) to your blender and blending until you get the right consistency. Add more liquid (olive oil or water) if too thick, or add more greens (basil or spinach/kale if you’ve run out of basil) if too liquid.
5. If using the same blender cup to make the pesto, pour it into a small dish and clean with a spatula (doesn’t need to be perfectly clean!). Add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, the garlic clove, nutritional yeast and salt and blend until you get a thick and creamy consistency. If needed, add 1-2 tbsp extra water.
6. Finally, cut the corn off the cob.
7. Plate up by spreading the whipped tofu on the bottom of your plates, then adding chopped kale, corn, roasted chickpeas, pickled red cabbage, and finishing off with the pesto. Enjoy!