Roast Tofu with Herbes de Provence

Wrap the tofu blocks in a clean kitchen towel, place on a flat surface, and set a heavy pan on top. Press for at least 30 minutes, changing the towel halfway through, until noticeably firmer and dry to the touch — this stage is unattended.

Whisk together the olive oil, white wine, tamari, Dijon mustard, Herbes de Provence, minced garlic, smoked paprika, lemon zest, salt and black pepper in a wide, shallow dish to form the marinade.

Add the pressed tofu slabs to the marinade, turning to coat all sides thoroughly. Arrange the cherry tomatoes, red onion wedges and courgette rounds around the tofu.

Cover and refrigerate for at least 2 hours, or overnight for maximum flavour penetration — this stage is unattended.

Remove the tofu and vegetables from the refrigerator and allow to come to room temperature for 20 minutes — this is unattended. Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7.

Arrange the marinated tofu in a single layer on a lightly oiled large baking tray. Spread the marinated vegetables around the tofu, ensuring nothing overlaps. Pour any remaining marinade over the top.

Roast on the top shelf of the oven for 20 minutes, until the underside of the tofu is deep golden and the edges have begun to crisp.

Flip each tofu slab carefully and continue roasting for a further 15–20 minutes, until both sides are golden-brown and the vegetables are caramelised and slightly charred at the edges.

Transfer to a warm serving platter, scatter with chopped flat-leaf parsley, and serve immediately with lemon wedges alongside crusty bread or steamed green lentils.