Sweet-Chilli Glazed Tofu Burger

• Meanwhile, roughly chop baby spinach leaves. Slice lemon into wedges. • In a small bowl, combine mayonnaise and sriracha. Set aside.

• When the fries have 15 minutes remaining, slice plain tofu in half lengthways to get 1 steak per person. • In a medium bowl, combine tofu, sweet soy seasoning and a drizzle of olive oil. • In a second medium bowl, combine cornflour (see ingredients) and a pinch of salt. Coat tofu in cornflour, then dust off excess cornflour. Transfer to a plate and pat tofu dry with paper towel. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook tofu, until golden 3-4 minutes each side.

• Remove pan from heat, then add sweet chilli sauce, a squeeze of lemon juice and gently turn to coat.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a third medium bowl, combine shredded cabbage mix, baby spinach, a drizzle of rice wine vinegar and olive oil. Season.