Tofu 'prawn' cocktail

Begin with the oven-dried tomatoes. Preheat an oven to 150°C/gas mark 2. Mix 1/2 tsp finely chopped rosemary leaves with 1 tsp olive oil, salt and black pepper

Halve 10 cherry tomatoes and place cut-side up on a baking tray. Drizzle the oil over and place in the oven for 30–35 minutes. When ready, the tomatoes will have dried out a little and intensified in flavour. Set aside

Toast 1/2 nori sheet in a hot dry pan for a few seconds until it starts to change colour and crisp up. Snap into pieces then blitz into a powder using a spice grinder or blender. Tip the nori powder into a bowl and mix with 1/2 tbsp cornflour, 1/2 tsp smoked paprika and a pinch of salt.

Dice 100g tofu into 1x1cm cubes and drain well on kitchen paper. Then place in a bowl. Toss in a little lemon juice then set aside

To make the Marie Rose sauce, mix 1,5 tbsp mayonnaise, 1 tbsp ketchup and 1/8 tsp soy sauce together, then season to taste with a few drops of Tabasco, lemon juice, salt and pepper

Wash and chop a baby gem and dice an avocado. Place in a bowl with some dill sprigs and dress with a drizzle of extra virgin olive oil. Divide between 2 bowls

Place a frying pan over a medium heat and add a generous amount of olive oil – you want the base to be completely covered in oil. Working in batches, dust the tofu in the cornflour mixture, then fry until crisp on all sides

Lift out the tofu using a slotted spoon and drain on kitchen paper, then season with salt

Leave the tofu to cool a little – you want it to be warm rather than hot so it doesn't wilt the leaves. Top the bowls with a handful of tofu and some tomatoes, then dress with spoonfuls of the sauce

Finish with extra dill sprigs and a light dusting of smoked paprika

(Here the original recipe from The Kitchen)

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