Add the whole cherry tomatoes into a saucepan on medium-high heat with 2 tbsp of olive oil. Cook until starting to char, 5-7 mins.

Meanwhile, peel and thinly slice the onion. Add them to the tomatoes and cook until softened, 4-6 mins. Once the onions have softened, stir through the spinach until wilted. Then add the lentils and ¾ of the pesto. Taste and season with salt and pepper.

Slice the tofu into 8 slices and pat dry, season with salt and pepper on both sides. Place another large frying pan onto medium-high heat with 5 tbsps of oil. Once hot, add the tofu and fry on both sides until golden, 4-6 mins.

Mix the remaining pesto with 20ml of olive oil.

Share the lentils between your bowls, top with tofu and a drizzle of pesto.