Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe

Ingredients For Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe

• 180 gram Raw cashews, soaked in cold water for 3 hours
• 2 teaspoon Lemon juice
• 1 teaspoon Dijon mustard
• 3.5 tablespoon Water
• 300 gram Purple sweet potato, peeled, cut into 12 rounds
• 2 Zucchini, trimmed, cut lengthways into 8 slices
• 1 Small eggplant, trimmed, cut into 4 thick slices, lengthwise
• 250 gram Firm tofu, cut into 8 slices
• 250 milliliter Tomato passata
• 2 tablespoon Chopped fresh basil, plus basil leaves, to serve
• 1 Garlic Clove, Crushed