One Tray Spanish-Style Tofu & Pepper Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Drain your tofu and pat it dry with kitchen paper

Chop the tofu lengthways into 2 slices per person and score a criss-cross pattern by drawing a sharp knife through each slice (be careful not to cut all the way through!)

Chop your potatoes (skins on) into bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into large pieces

Peel and finely chop (or grate) your garlic

Combine your tomato paste and soy sauce with your ground smoked paprika, dried oregano and half the chopped garlic (you'll use the rest later!) in a bowl

Add half your red wine vinegar (save the rest for later!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper with 2 tbsp [3 tbsp] [4 tbsp] olive oil and stir it all together – this is your marinade

Add the sliced tofu to the marinade and give it a good mix, then transfer to a baking tray (or two!), keeping the remaining marinade in the bowl (you'll use this later!)

Add the chopped potatoes, chopped pepper and black olives to the remaining marinade and give everything a good mix up – these are your marinated vegetables

Transfer the marinated vegetables to the baking tray[s] with the tofu and reserve the bowl

Put the tray[s] in the oven for 20-25 min or until everything is cooked through and starting to char

Meanwhile, wipe the reserved bowl clean with kitchen paper

Combine your mayo, remaining garlic (not a fan of raw garlic? Just add a little!), remaining red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] cold water and a pinch of salt in the reserved bowl – this is your aioli

Wash your spinach, then pat it dry with kitchen paper

Once your marinated vegetables are cooked through and charred, remove the tray[s] from the oven

Add the spinach to the baking tray[s] and return to the oven for a final 1-2 min, or until wilted – this is your one tray Spanish-style tofu & pepper bake