1-2cooked beetrootpreferably not in vinegar unless that's your thing!
1big handful of spinach leaves
A dash of soy sauce
1tablespoonhoi sin sauce
a pinch of sesame seeds
Slicesof red chilli & coriander to dressoptional
Unpack the tofu and dice into regular 1/2 inch cubes. Lay the cubes out on a clean tea towel on a chopping board. Ensure the tofu is in one even layer before popping another chopping board on top. Lay a heavy pan or a few cookbooks on top to press the water out of the tofu. Leave for 20 to drain.
Heat the oven up to 200/400/gas 6.
Pop the cherry tomatoes onto a small baking tray and spray or drizzle with a little oil and put in the oven.
Blot the tofu cubes with kitchen paper and add them to a bowl along with a little oil and toss to coat each side in oil. Spread out on another baking sheet so they are not touching and bake for 30 - 40 minutes. Half way through the cooking time turn the cubes over. If the outer cubes are cooking quicker that the inner ones, like they did in my oven, switch them around too.
Cook the packet of microwave rice and split between 2 bowls. Dice the beetroot and top each bowl with half. Wilt the spinach in a small saucepan over a high heat with a little dash of soy sauce and again divide between the 2 bowls.
When the tofu is cooked pop in a dry bowl and stir through the hoi sin sauce. Top the rice with it and sprinkle with the sesame seeds.
Finally load up the bowls with the roast tomatoes chilli and coriander and enjoy!