First, marinate the tofu. Pat it dry and crumble the tofu, then add the juice of 1 lemon, the nutritional yeast and ½ -1 tsp salt (taste as you go - I like this quite salty) a sprinkle of pepper and ½ tbsp of olive oil. Use a fork to mix it into crumbles and set aside.

Drain and slice the red peppers about 1cm thick. Finely chop the onion and garlic.

For the gnocchi, add 2 tbsp of olive oil into a large pan or pot over medium heat. Fry the onion for about 5 mins until softened, then add the garlic and fry for a further 2 mins.

Stir in the cumin, coriander, paprika and cayenne pepper if using, and cook, stirring, for a further 1-2 mins. Then add the peppers and cook for a few more minutes.

Mix in the tomatoes, gnocchi and harissa and simmer gently, stirring from time to time, for 7-10 mins. If the sauce becomes a little too thick, add a splash of water. It’s done when the gnocchi is cooked and the tomatoes have turned into a lovely sauce. Taste and season well with salt and pepper, adding more harissa if you like.

To serve, ladle the gnocchi into bowls and top with some crumbled tofu. Finish with a sprinkle of coriander, a drizzle of olive oil and a few twists of pepper.