Grate the tofu and zucchini.

Finely chop the garlic.

Add a tbsp of the oil to a frying pan on a low heat. Then add the garlic, thyme and zucchini. Sautee for for 5 minutes whilst stirring occasionally.

Add the salt, pepper and other seasonings as well as the tofu to the frying pan, and fry for a further 5 minutes.

Remove the pan from the heat and add the chickpea flour and potato starch. Stir firmly until the tofu meatball mixture starts to come together. Add a little extra chickpea flour or water to help.

Leave the tofu mixture aside while you get on with the spicy tomato sauce (about half an hour) to firm up.

When you are ready to cook the meatballs, use an icecream scoop to scoop out the meatballs. Roll each between your palms to ensure they stick together.

Add the sunflower oil to a pan and allow it to get to a medium-high heat. Add the meatballs and fry for a few minutes, turning them over or until they are a golden brown colour. (you can also air fry the meatballs at 180℃/360℉ for 10 mins)

Serve on the spicy tomato orzo.

Heat the olive oil in a pan. Add the garlic and cook on a low heat until soft.

Add the spices and fry for a further minute until the spices release their oils.

Add the chopped fresh tomatoes (or canned tomatoes) and allow to cook down - about 10 minutes.

Mash the tomatoes roughly in the pan - or for a smoother sauce blend the tomatoes.

Add 100 ml water, then the orzo pasta. Cook for 8-10 minutes - add a little extra water as needed- until the orzo is cooked through.

Serve with the tofu meatballs on top and a sprinkle of basil.