Crispy Tofu Bites with Sun-Dried Tomato & Chickpea Dip

Directions

1. 1

   Preheat the oven to 200°C fan / 430°F.

2. 2

   Place the cashews in a bowl and cover in boiling water, leave to soak for 10 minutes to soften. Drain and set aside.

3. 3

   Add the tofu to a baking tray, scatter over the paprika, a pinch of salt and drizzle with olive oil; spread out into an even layer. Bake for 25–30 minutes until crispy.

4. 4

   For the dip, add the soaked cashews, chickpeas, sun-dried tomatoes, lemon juice, harissa, 100ml water and a pinch of sea salt to a powerful blender; blitz until completely smooth.

5. 5

   Once cooked, remove the tofu from the oven. To serve, pour the dip into a shallow bowl, spread out into an even layer and scatter over the tofu bites. Garnish with fresh herbs, a sprinkle of black pepper and crudités (optional).