Panko Tofu Salad for One

To make the dressing, combine the mayonnaise, Dijon mustard, and lemon juice in a small bowl and stir until well combined.

Start with a big slab of tofu. You will cut it once it’s cooked. Lay flat between a clean tea towel (dish towel) or paper towel and squeeze out as much water as possible.

Combine the soy sauce and mayo in a flat-bottomed dish. Pat the tofu dry and add to the dish, coating it in the marinade, then leave it to sit for at least 30 minutes.

Pour the panko crumbs onto a dinner plate and gently place the tofu in the panko, lightly pressing it into the crumbs and then flipping and coating the other side. Press the crumbs into the sides of the tofu too.

Warm the cooking oil in a large frying pan over a medium–high heat. Add the tofu and cook for 2–3 minutes, until lightly golden on the underside. Flip and cook for another 2–3 minutes, until golden and crispy all over. Transfer to a lined plate and slice on the diagonal – as pictured – when ready to use.

Arrange the lettuce leaves in a bowl and drizzle with half of the dressing. Add the tomatoes, cucumber, avocado, red onion, and hemp seeds. Top with the tofu and the remaining dressing. Serve immediately.