MARINATION In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.

ORZO Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutés. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.

TOASTY SEEDS Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

SAUCE, SAUCE & MORE SAUCE Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Pour in the tomato passata. Mix through the orzo seasoning, and 300ml of water. Lower the heat and simmer until . reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), a squeeze of lemon juice (to taste), the cooked orzo, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.

TANGY CREAM CHEESE In a small bowl, combine the cashew cream. cheese with a squeeze of lemon juice (to taste), and seasoning. Set aside.

CRUMBED In a shallow bowl, combine the flour (seasoned lightly) with 120ml of water until smooth. Prepare another dish with the herb crumb. Dip the tofu slices into the wet flour mixture and then into the dry crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.

TIME TO EAT Serve up the tomato orzo and lay over the crispy tofu slices. Drizzle with the lemon cashew cream cheese. Scatter over the • sunflower seeds. There you have it!