Chickpea Puttanesca with Crispy Tofu Bacon

Method

1. 1 Preheat the oven to 180°C (350°F). In a container, add the tofu along with the marinade ingredients and shake to combine. Ideally, let it marinate overnight, but if you’re in a hurry, let it sit while you chop the rest of the ingredients.
2. 2 Place the tofu on parchment paper and bake for 10-15 minutes or until very crispy (it will crisp up quickly).
3. 3 While the tofu cooks, heat a generous glug of olive oil in a pan over low–medium heat. Once warm, add the onion, garlic, capers, sun-dried tomatoes, chilli flakes, and olives. Cook gently until the onions have softened.
4. 4 Add the chopped tomatoes, ½ the tomato jar filled with water, and the chickpeas. Let everything warm through for 10-15 minutes.
5. 5 Turn off the heat and stir in the parsley and nutritional yeast. Season to taste.
6. 6 Top with fresh chopped curly parsley or kale (ideally massaged with a bit of olive oil), tofu bacon, and a drizzle of extra virgin olive oil. Obviously, don’t forget the crusty sourdough.