Crispy Tofu with Smoky Black Beans & Spicy Orange Salsa

Heat the oven to 200°C fan. Line a baking tray with baking parchment.

For the tofu, whisk the cornflour and paprika together in a bowl. Chop the tofu into 2cm cubes, then season with salt and toss through the cornflour mixture until evenly coated. Tip onto the prepared baking tray and drizzle with olive oil. Slide into the oven to bake for 20-30 mins until crispy and golden.

Meanwhile, for the beans, thinly slice the garlic and spring onions (separating the whites and greens). Place a saucepan over medium heat with a glug of olive oil. Once hot, add the spring onion whites and ½ the spring onion greens and stir-fry for 2-3 mins until wilted. Add the garlic and smoked paprika and cook for a minute until fragrant, then tip the black beans in, with their liquid and the bay leaf. Bring to the boil, then turn the heat down. Leave to simmer until the tofu is crispy. Add a splash of water if it's getting dry. Before serving, season with salt and pepper if needed.

Whilst the beans are simmering, segment the oranges and mince the chili (as much as you would like to use). Toss the two together with the remaining spring onion greens. Squeeze any juices remaining from the orange remnants, then discard. Season with lime juice and salt.

To serve, divide the beans between bowls. Top with the orange salsa, crispy tofu and a drizzle of olive oil.