Smoky Leek, Crispy Tofu & White Bean Cream with Chickpea Bread Crumble
High Protein Smoky Leek, Crispy Tofu & White Bean Cream with Chickpea Bread Crumble
MAINS
5/4/20261 min read
Ingredients (2–3 servings)
Base & veg
2 medium leeks
200–250 g firm tofu
2 tbsp soy sauce
1.5–2 tbsp cornstarch
1–2 tbsp oil (for frying/grilling)
White bean sauce
1 can white beans (about 240 g drained)
1 tbsp flour (plain or whole grain)
1 tbsp mustard (Dijon or mild)
1–1.5 cups water or veg broth
Salt + pepper
Optional: garlic powder, smoked paprika
Chickpea bread crumble
2 slices bread (stale works best)
½ can chickpeas (about 120 g drained)
1–2 tbsp olive oil
Salt
Optional: paprika, cumin, chili flakes, garlic powder
Nutrition
Total for entire dish:
Calories: ~1,350–1,500 kcal
Protein: ~80–90 g
Carbs: ~140–160 g
Fat: ~45–55 g
Fiber: ~30–40 g
Instructions
1. Grilled leeks (sweet & smoky base)
Slice leeks lengthwise and rinse well (they hold dirt inside).
Heat a pan with a little oil.
Place leeks cut-side down and grill on medium-high heat until:
browned
slightly soft
Flip briefly to soften the other side.
Set aside.
2. Crispy tofu (soy-cornstarch crust)
Press tofu for 10–15 minutes (removes water).
Cut into cubes or strips.
Toss with:
soy sauce
cornstarch
Heat oil in pan.
Fry tofu until:
golden
crispy edges form
Remove and set aside.
3. White bean mustard cream sauce
In a pan, dry-toast flour for 1–2 minutes (light nutty smell).
Slowly add water/broth while whisking (no lumps).
Add mustard, salt, pepper, spices.
Add white beans and simmer 3–5 minutes.
Blend until smooth and creamy (or leave slightly chunky if you prefer texture).
4. Chickpea bread crumble (crispy topping)
Tear bread into pieces.
Mix with chickpeas + olive oil + salt + spices.
Crush lightly so it becomes a chunky crumble.
Roast in pan or oven/air fryer until:
golden
crunchy
Assembly
Layer in a bowl or plate:
Creamy white bean sauce (base)
Grilled leeks
Crispy tofu
Chickpea bread crumble on top