2 tablespoons sunflower oil

1 onion - finely chopped

2 cloves garlic - peeled and crushed

½ red pepper - chopped

1 x 400g tin black beans - drained and rinsed

1 teaspoon ground cumin

1 teaspoon paprika powder

1 teaspoon dried oregano

½ teaspoon salt

1 x 400g tin plum tomatoes

1 tablespoon ve-du-ya (this is a vegan nduja from Belazu) or use harissa if you prefer

1 teaspoon miso paste

1 tablespoon soy sauce

½ teaspoon ground turmeric

1 large pack firm or extra firm tofu (I use the 450g pack from ToFoo)

1 teaspoon chipotle chili flakes

4 tablespoons sunflower or light olive oil

½ teaspoon paprika

1 tablespoon tomato puree

A small handful of coriander - roughly chopped

Heat the oil in a frying pan, then fry the onions until translucent before adding the garlic and pepper. Fry gently for about 7 minutes until softened then add the drained beans

Follow this with the spices (cumin and paprika), the salt and the tomatoes, then the ve-du-ya or harissa, bring to the boil, then simmer gently for around 30 minutes

Meanwhile, heat the oven to 200ᵒC. Mix the miso, turmeric and soy sauce in a bowl and crumble the tofu into the bowl, then mix well so the tofu is coated. Roast in the oven for 25 minutes, stirring twice during the roasting

Finally, take a small pan and combine the chipotle, oil, paprika and tomato puree, then heat gently until the chili flakes start to sizzle. Remove from the heat

To serve, empty the black beans into a serving dish (or use the pan you cooked it in if it's presentable), top with the roasted tofu and a scatterinf of the coriander. Serve the chipotle oil on the side for drizzling, along with warmed flatbreads to scoop up the sauce