Pesto Tofoo Hummus Bowl

Do this stuff

Whack up the heat on your oven to gas 6, 200°C, fan 180°C. Now to start with the caramelised onions!
Add 1 tbsp of oil to a non-stick pan over a medium-high heat and add your onions. Stir for 5 mins until softened, add your sugar, balsamic and a large pinch of salt and fry for a further 5 mins until sticky.
Pop you padron peppers on a lined baking tray and drizzle all over with a tbsp of oil and season generously with sea salt. Pop in the oven for 10 mins until they begin to blister.
Meanwhile, in the same pan used for the onions, add 1 tbsp of olive oil over a medium heat and add your naked Tofoo cubes. Give them a shimmy to coat in the oil, season and fry for 10 mins, stirring and flipping occasionally until golden.
After around 8 mins add your pesto to the Tofoo and mix to coat for the final 2 mins. Remove your padron peppers from the oven- its assembly time!
Add a generous dollop of hummus to each bowl and use the back of a spoon to smear across the bottom of the bowl. Sprinkle with paprika, top with your crispy pesto Tofoo, caramelised onions, padron peppers, pickled cabbage and finish with a drizzle of chilli oil and sprinkle of parsley for an added kick!