BBQ Glazed Tofu Steaks

While the potato and corn are baking, slice each block of firm tofu crossways to get 4 even steaks (you should get 2 steaks per person). Place the All-American spice blend and plain flour on a plate and mix well. Gently press the tofu into the spiced flour to coat. Transfer to a plate.

When the wedges have 15 minutes cook time remaining, heat a medium frying pan over a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper.

Using the back of a spoon, spread the BBQ sauce over both sides of the tofu. Bake until the tofu is dark and sticky, 5-10 minutes.

While the tofu is baking, thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. Place the spring onion, slaw mix and 1/2 the garlic aioli in a bowl. Add a squeeze of lemon juice and toss to combine. Season to taste with salt and pepper