Sweet Chilli Tofu and Roasted Pepper Burger

Meanwhile, halve the bell 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.

While everything roasts, drain the tofu and cut widthways into slices (3 per person). 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. 

Heat a drizzle of oil in a large frying pan 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 the 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.