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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). 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, gently heat for 2-3 mins, then serve with the tofu on top.