• 180g tofu Tofu, firm
• 200g new potatoes New Potatoes, boiled
• 80g aubergine Aubergine
• 80g cucumber Cucumber
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the aubergine and cucumber, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the aubergine and cucumber for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: new potatoes first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.