Preheat the oven to 200°C fan (430°F).

Place 100 g cashews in a mixing bowl and cover them with boiling water.

Soak the cashews for 10 minutes. Drain them in a colander and set aside.

Drain 300 g firm tofu and cut it into 1 cm cubes.

Place the tofu cubes on a baking tray. Add 1 teaspoon paprika, 1 tablespoon olive oil, and half the sea salt.

Toss the tofu until coated. Spread the cubes in one even layer on the baking tray.

Bake the tofu for 25 to 30 minutes. Remove it when golden and crispy.

Rinse and drain the 400 g tin of chickpeas in a colander.

Juice half a lemon. Add the juice to the high-speed blender with the soaked cashews and chickpeas.

Add 100 g sun-dried tomatoes, 1 tablespoon harissa paste, 100 ml water, and the remaining sea salt to the blender.

Blend the dip until completely smooth. Add a small splash of water and blend again if it is too thick.

Spread the chickpea dip in a shallow serving bowl. Scatter the crispy tofu bites over the dip.

Garnish with fresh herbs and black pepper. Serve with crudités if desired.