250g firm tofu

A pinch of paprika powder

Olive oil

2 large, ripe tomatoes

A few picked oregano leaves

1 ripe avocado

Juice of half a lime

Mixed seeds - Pumpkin, sunflower, sesame

A drizzle of soy sauce

2 slices of good quality sourdough

Sea salt

Freshly ground black pepper

Slice the tofu extremely thinly using a vegetable peeler or mandolin. Add the paprika and a drizzle of olive oil, mix gently, then roast in the oven at 200ᵒC for 30 minutes, or in an air fryer for 20 minutes, turning gently twice during the process. They should be crispy and brown on the edges

Slice the tomatoes thickly, then place into a hot pan with a tablespoon of olive oil. Fry over a high heat until starting to char, then turn and char the other side. Season with salt, pepper, then add the oregano once taken off the heat

Toast the seeds in a dry frying pan until they start to brown and pop. Remove from heat and add a few drops of soy sauce

Peel and stone the avocado and mash with the lime juice and a pinch of salt

Toast the bread then top with the avocado, then the charred tomato slices. Top with a handful of the crispy tofu and a scattering of the toasted seeds