Cacio e Pepe chickpeas with Balsamic Tofu

A reminder that you don’t have to be vegan, or 100% plant-based, plant forward or even plant predominant to gain the benefits associated with eating more plant protein. Try switching an omnivorous meal with this and see what you think.

Send to your local friendly carnivore! 😉

Ingredients

1 medium or 2 small leeks, cut into fine half moons, washed.

4 cloves garlic, grated

About 10-12 turns of freshly cracked black pepper

700g chickpeas, from a jar or 2 x 400g cans. Keep the water, or rinse and add 100ml.

For the creamy sauce: 200g silken tofu, 100g cashew nuts, soaked in boiling water for 10 mins, 4 tbsp nooch, 1 tsp marmite (or sub miso paste) + a splash of water for blending

280g extra firm tofu

4 tsp cornstarch

Pinch of sea salt

Tofu marinade: 1.5 tbsp Dijon mustard, 2 tbsp balsamic vinegar, 1 tbsp tamari

To serve: fresh herbs, olive oil

Method:

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.

#healthy #plantbased #protein