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In a blender cup, whizz the silken tofu, soaked cashew nuts, nooch, marmite, and a 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 for 2 mins more.
Add the chickpeas and their water (or drain and add a splash of water, add a little salt too!). Heat through, then leave to stand while you make the tofu.
Squeeze out any excess liquid from the extra firm tofu, then roughly tear the chunks and add to a mixing bowl with the cornstarch and salt. Toss well.
Fry the tofu 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.
Return 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.
Serve with the tofu on top.