1 tablespoon light soy sauce

1 tablespoon maple syrup

Juice of ½ a lemon

½ teaspoon dried chili flakes

1 tablespoon seaweed flakes

200g firm tofu

½ tin of aquafaba – whisked lightly

60g panko breadcrumbs

½ teaspoon paprika

½ teaspoon ground turmeric

2 medium sized potatoes

Sunflower oil

Sea salt

Frozen peas

Take a bowl and mix the soy sauce, syrup, lemon juice, chili and seaweed.

Cut the tofu into two “steaks”, lay on a plate and cover with the sauce, ensuring all sides are coated. Leave to marinade for at least 30 minutes.

Drain a can of chickpeas over a bowl. Using half the liquid, whisk lightly until it starts to thicken a little then put onto a plate. Keep the chickpeas for another recipe

Place the panko onto another plate and mix in the paprika and turmeric.

Take each tofu steak in turn and dip gently into the whisked aquafaba, getting all sides coated lightly, then into the breadcrumbs. You may want to repeat again to get a thicker layer of crumbs. Place each crumbed tofu steak onto a prepared baking sheet. 

Bake in the oven at 200C for 12-15 minutes until golden brown

Meanwhile, to make the chips, cut the potatoes, skin on, into thin chips. Place in a bowl with 1 tablespoon of oil and half a teaspoon salt. Toss, then cook in an airfryer at 200C for 20 minutes or in a hot oven (200C fan/220C conventional)

Bring a small pan of water to the boil, then add the peas and bring back to the boil. Drain and serve with the chips and crispy tofu