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For the spicy tofu: 300g extra firm tofu, 1 heaped tsp smoked paprika, Pinch of cayenne chilli powder, 1 tsp garlic powder, Black pepper and sea salt, 1 tbsp olive oil, 2 tbsp cornstarch
For the Caesar Sauce: 50g cashews, soaked in boiling water for 10 mins, ½ tbsp dijon mustard, 1 tbsp capers + 1 tsp of their brine, 100g silken tofu, 4 tbsp nooch, Juice of one large lemon, more to taste, Black pepper, about 6-7 twists, ½ tbsp olive oil, 3 cloves garlic, Salt to taste
Roasted Chickpeas: 240g cooked chickpeas, from a can or jar, drained and rinsed, 1 tsp garlic powder, ½ tsp sea salt, Black pepper, Olive oil
Other ingredients: 200g dried durum wheat semolina pasta, or you can use red lentil pasta for extra protein, 3 handfuls of @unbeleafableuk salad leaves, Tamari roasted seeds (optional), 3 small lemon wedges