Sweet Chilli Tofu and Roasted Pepper Burger

Meanwhile, halve the pepper lengthways and discard the core and seeds.

Lay the pepper halves, cut-side down, onto another baking tray.

Drizzle with oil, season with salt and pepper, then roast on the top shelf of your oven until soft and slightly charred, 18-20 mins.

Air fryer: Prep, oil and season the pepper, then lay the halves, cut-side down, on top of the chips in the air fryer. Bake until soft and slightly charred, 12-15 mins.

While everything roasts, drain the tofu, cut widthways into slices, then cut each slice in half lengthways. Pat dry with kitchen paper.

Add the tofu to a medium bowl with the flour (see pantry for amount) and half the Cajun spice mix. Season with salt and pepper, then toss to coat. 

In a large frying pan, heat a drizzle of oil on medium-high heat. Once hot, add the tofu and fry until golden on all sides, 8-10 mins. Turn frequently to ensure it doesn't burn.

Once cooked, transfer the tofu to a plate lined with kitchen paper.

Return the pan to low heat and add the sweet chilli sauce, a splash of water and remaining Cajun spice mix. Stir until well combined, 1 min.

Return the cooked tofu to the pan, turning gently to coat in the sauce. Set aside.

Cut the tomato into 1cm chunks.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add the tomatoes, season with salt and pepper, then set aside.

Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

Just before you're ready to serve, add the rocket to the tomatoes and toss to coat in the dressing.

Air fryer: Pop the buns into the air fryer to warm through, 1-2 mins.