Baked Sundried Tomato Chickpea Tofu Bites

Ingredients for baked sundried tomato chickpea tofu bites

• 1 can chickpeas, drained
• 200g/7oz extra-firm tofu, pressed
• 1/4 cup sundried tomato, chopped
• 1/2 onion, diced
• 1 tbsp crushed garlic
• 2 tbsp soy sauce
• 1 tsp red miso paste
• Juice of 1/2 a lime

Ingredients for creamy avocado dip

• 1 large avocado
• 3/4 cup raw cashews, soaked and drained
• 1/4 cup nutritional yeast
• 1 tsp salt
• Juice of 1/2 a lime
• Pepper to taste

Method

1. Preheat oven to 200°C (390°F).
2. Use a fork to crumble tofu. Add all ingredients into a food processor/blender and blend on high speed until mixture becomes creamy.
3. Scoop the mixture onto a lined tray (tip – as the mixture is wet, use a cookie scoop to portion out each scoop onto the tray).
4. Bake at 200°C (390°F) for 35-40 minutes.
5. Prepare the creamy avocado dip by adding all avocado, soaked cashews, nutritional yeast, lime juice, salt and pepper into a food processor/blender and blend on high speed/pulse setting.
6. Blend until smooth, and transfer into a container and refrigerate to chill before serving.
7. Remove the sundried tomato chickpea tofu bites from oven after 35-40 minutes and allow to cool before serving with creamy avocado dip.

Sundried Tomato Chickpea Tofu Bites