SPICY TOFU BOWL WITH CRUNCHY SLAW

The harissa peanut dressing in this salad is one of my go-tos. It packs a real punch and instantly turns simple ingredients into flavour bombs. The cucumber and coriander bring freshness, which balances out the richness of the sauce, while the tofu ensures it’s packed with protein.

SERVES 2 TIME 15 minutes

★ ½ tbsp olive oil

★ 1 block of firm tofu (about 300g), cut into 2cm cubes

★ ½ small red cabbage, shredded

★ ½ small cucumber, cut into matchsticks

★ a bunch of coriander (about 25g), roughly chopped, plus extra to serve

★ 2 carrots, peeled and grated

FOR THE HARISSA PEANUT DRESSING

★ grated zest and juice of 1-2 limes

★ 1 garlic clove, grated or crushed

★ 1 tbsp harissa

★ 2 tbsp soy sauce

★ 2 tbsp peanut butter (smooth or crunchy)

★ 4 tbsp olive oil

★ sea salt and black pepper

1 Whisk together the dressing ingredients, starting with the zest and juice of one of the limes and adding more if you want it even zingier. Then season to taste with salt and pepper.

2 Put the oil in a large frying pan over a high heat and add the tofu. Fry for 5 minutes, until crisp, then add half the dressing and fry for a further 3 minutes until the tofu is coated in a sticky sauce.

3 Meanwhile, make the slaw by mixing the cabbage, cucumber, coriander and carrots together in a bowl, then toss through the remaining dressing.

4 Serve the slaw topped with the tofu and an extra sprinkling of coriander and lime zest.

TIP Make this a heartier meal by simply adding two servings of brown rice to the bowl, or pile the ingredients into a wrap.