Preheat your oven to 200°C. Toss the grapes with the balsamic, olive oil, thyme and soy sauce. Roast for 25-30 minutes until jammy, sticky and starting to burst.
Blend all the whipped tofu ingredients until completely smooth and thick. Taste and adjust - more miso for depth, more lemon for sharpness.
Toast the sourdough and scoop the whipped tofu generously onto each slice.
Spoon the roasted grapes over the top, drizzle with a little olive oil and finish with fresh thyme and cracked black pepper.
