This recipe is a warm, hearty response to a grizzly English spring. Serves 2.

You will need:

• 1 pack of silken/soft tofu
• 1 jar of katsu sauce (Tesco’s is my preferred choice)
• 1/2 cup of breadcrumbs
• 1/2 cup of cornmeal
• 1/2 cup of almond milk (or milk of your choice)
• 2 tbsp of flaxmeal
• 1 tsp cumin
• 1 tsp cayenne pepper
• dash of salt and pepper

(You’ll also need to to prepare what you are having with it – my choice is always brown rice)

Step one – mix the breadcrumbs, cornmeal, flaxmeal, almond milk cumin, cayenne pepper, salt and pepper in a bowl, until you get a thick paste

Step two – add in the tofu and stir until the tofu breaks up

Step three – add some oil to a frying pan and put on a high heat

Step four – follow the instructions on the katsu sauce (in the case of Tesco’s, mix 50ml of water in a saucepan with the katsu paste and heat gently

Step five – keeping an eye on the katsu sauce, take the tofu mixture and place in your frying pan. Flatten the mixture with a spatula and keep it moving to avoid it burning, treating it much like a pancake

Step six – after 5/10 minutes, flip your tofu pancake over to fry the other side. If you need to add more oil, do so

Step seven – once the tofu scramble is golden brown and cooked through, cut it in half and plate it up

Step eight – take your katsu sauce and drizzle over the top of the scramble. Serve with your chosen accompaniment