1 tablespoon crunchy peanut butter

1 tablespoon miso

3 tablespoons olive oil

1 tablespoon agave syrup

2 tablespoons lemon juice

280g firm or extra firm tofu

½ a head of cauliflower

1 onion - finely chopped

1 clove garlic - crushed

Rind of half a lemon

1x400g tin good quality canellini beans - drained and rinsed

1 tablespoon light soy sauce

2 large handfuls of kale (approx 100g) - tough stems removed

½ a red onion - very thinly sliced

1 tablespoon rice vinegar

Sea salt

Method
Heat the oven to 180ᵒC

Start by mixing the peanut butter, miso, 1 tablespon of the olive oil, agave and l tablespoon of lemon juice in a large bowl. Tear the tofu and cauliflower into bite-sized chunks, add the the bowl and mix well so the tofu and cauliflower are coated. Lay out onto a prepared baking sheet and pop in the oven for 30 minutes. Set a timer for 20 minutes (see below)

Tear the kale and add to the bowl, preserving any of the sauce still in the bowl and add the soy sauce and another tablespoon of the olive oil, stir well and set to one side

Heat the remaining tablespoon of olive oil in a small saucepan, then fry off the onion and garlic gently until softened but not coloured. Add the drained beans, lemon rind and the remaining tablespoon of lemon juice and continue to cook, stirring from time to time, for a further 5 minutes

Transfer the contents of the saucepan to a blender or food processor, or mash with with a potato masher. Blend into a smooth(ish) mash, adding a little water if needed. Season and return to the saucepan to keep warm

Take another small bowl and pour in the rice vinegar, then add the red onion and leave to pickle

Lay the kale over the tofu and cauliflower for the last 10 minutes of cooking and move the baking sheet to the bottom of the oven

To serve, divide the mashed beans between two bowls. Spoon (or tong) the kale over the beans, then the cauliflower and tofu, and finish off with a few slices of the pickled red onion