Sticky glazed tofu with winter citrus, kale & crisp quinoa salad

Preheat the oven to 200°C, gas mark 6. Juice 1 grapefruit, trim the skin and pith from the other and slice it into thin rounds. Do the same with the blood oranges, keeping the juices separate. Discard the kale stalks, finely chop the leaves and put into a large bowl with a good pinch of salt, 1 tbsp extra virgin olive oil and 2 tbsp grapefruit juice. Scrunch and massage the kale for 4 minutes.

For the dressing, mix the onion in a small bowl with the vinegar, 2 tbsp grapefruit juice and the remaining extra virgin olive oil, then season and set aside.

Tip the quinoa onto a baking sheet, toss with 1 tbsp olive oil and spread into an even layer. Place the tofu on a separate baking tray, toss with the remaining olive oil, then season and roast together for 15 minutes until lightly golden.

Meanwhile, mix the orange juice with the honey, then season. Remove both trays from the oven and give them a good mix. Pour the orange and honey mix over the tofu and mix well. Add the hazelnuts to the quinoa and return both trays to the oven for 10-15 minutes. The tofu should be sticky and starting to caramelise and the quinoa and nuts should be golden and crisp.

Arrange the citrus rounds on the bottom of a large platter, tip the tofu and crispy quinoa into the kale, mix well, then spoon over the citrus. Spoon over the dressing and serve.