Step 1

Cut pressed tofu into 1.25 cm / ½" slices. Arrange them in a single layer in a large baking dish.

Step 2

Dissolve salt in 2 tbsp of warm water. Add in lemon juice, lemon zest, minced garlic, vegan pesto and black pepper. Mix well and spoon over the tofu. Allow the tofu to marinate for as long as you can, flipping the tofu pieces to the other side now and again.

Step 3

Once you are ready to cook your meal, preheat a heavy griddle pan - a well-seasoned cast iron skillet should work well too but you'll need to use some oil and you won't get those nice char lines.

Step 4

Slice the zucchini into 1.25 cm / ½" slices on the diagonal. Brush both sides with olive oil and season with Italian seasoning.

Step 5

Arrange seasoned zucchini slices and marinated tofu steaks on a hot griddle pan with tofu steaks in the middle of the pan as that's where the heat is most effective.

Step 6

Allow them to char (start checking after about 2 minutes) before flipping to the other side.

Step 7

Cut cold potatoes in half. Heat up a tablespoon of olive oil in a medium, non-stick pan. Once hot, place the potatoes cut side down. Leave undisturbed, until the potatoes get golden, then turn to the other side.

Step 8

While you pan fry the potatoes, boil your green beans for about 3 minutes - until cooked through but still a touch crunchy. Drain and refresh under a cold tap or plunge into a bowl of ice-water to retain the colour. Stir a bit of pesto through the beans.

Step 9

Combine all four elements on two plates. Sprinkle the beans with toasted breadcrumbs (if using).