Begin by pressing the firm tofu to remove excess moisture for a smoother texture. Wrap in a kitchen towel and place a heavy object on top for 10-15 minutes.

Preheat your oven to 400°F (200°C). Chop your chosen vegetables into bite-sized pieces and toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.

Roast the vegetables for 20-25 minutes or until tender and slightly caramelized.

While the vegetables roast, drain and rinse the chickpeas, then pat them dry. Toss with the remaining tablespoon of olive oil and choice of spices, then spread on another baking sheet.

Roast the chickpeas for 15-20 minutes until golden and crispy.

In a food processor, combine the pressed tofu, nutritional yeast (if using), and a splash of lemon juice. Blitz until smooth and creamy, adding salt and pepper to taste.

In a bowl, start with a generous scoop of whipped tofu, top with roasted vegetables and crispy chickpeas, and finish with a squeeze of lemon juice and any extra toppings.