Step 1

Brush tomatoes with a little oil (keeping them on the vine if you can) and place them on a small baking tray. Stick them under a grill / broiler for 5-10 minutes, until their skins burst and the tops char a little. Season and set aside.

Step 2

Heat up 2 tsp of olive oil on a small frying pan. Place cold potatoes, cut side down on the hot oil and allow them to fry gently until nicely browned. Season with salt and pepper.

Step 3

Place spinach on another pan with a splash of water. Allow the spinach to wilt using gentle heat. Move it around the pan with a pair of tongs. Season and lift wilted spinach out of the pan, draining any excess water away.

Step 4

Heat up a tablespoon of oil in a pan (I reused the one I used to wilt the spinach) and fry diced shallot and garlic on a very gentle heat.

Step 5

Once shallot is translucent and garlic fragrant (but not browned), add the drained tofu. Smash it a little with the back of a spoon. Season with turmeric, black salt (it will give it eggy taste) and pepper.

Step 6

Divide all the elements (including the avocado) between two bowls and drizzle with extra olive oil if needed.