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250g firm tofu

2 tbsp nutritional yeast

3 tbsp olive oil

1 tbsp oregano

½ tsp salt

Juice of half a lemon

Black pepper

2 cloves crushed garlic

200g cherry tomatoes

Half a red pepper, cut into strips

Half a small eggplant, cut into cubes

6 florets of broccoli

4 tbsp olive oil

Big pinch salt

Black pepper

4 whole cloves of garlic, skin on

10 Kalamata olives

Small handful of torn basil leaves

70ml (about 5 tbsp) cashew cream or other cream substitute

Juice of half a lemon

Fresh rocket

Balsamic vinegar

More cream

Olive oil

Black pepper

Optional Parmesan

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1. Preheat your oven to 400.

2. Give your tofu a good squeeze, wrapped in kitchen towel, to absorb any excess water.

3. Mix the marinade ingredients together, then make deep diagonal cuts in a criss cross pattern in the tofu. Put the tofu in the baking dish, then pour the marinade over. Make sure it seeps into all the deep cracks.

4. Arrange the tomatoes, aubergine, broccoli, garlic cloves and red pepper around the tofu, dress generously in olive oil, salt and pepper.

   Cover with tin foil and bake for 15 mins.

5. Meanwhile, cook the pasta until 1 min less than the packet suggests.

6. After 15 mins, remove the foil and bake for a further 10 mins, until you see the veg starting to take on a little color.

7. Remove the garlic cloves and pop them out of their skins. Pour over the cream. With a fork, gently mash the tofu, cream, garlic cloves and cherry tomatoes into a creamy sauce.

8. Add the pasta and torn basil. Stir well, making sure all the tofu chunks have been mashed.

9. Squeeze over some lemon juice, season to taste.

Divide into bowls and drizzle with a little more cream, olive oil, black pepper and serve with a side of lightly dressed rocket.