Tomato, crispy tofu & lentil salad with spice vinaigrette

Cut the tofu into 2cm cubes and pat dry on kitchen paper. Heat 1 tbsp oil in a frying pan over a high heat. Add the tofu, season and fry for 3-4 minutes, turning regularly until golden all over. Scoop out of the pan, set aside on a plate and cover.

Add the lentils to the pan, season and toss for 1 minute to warm through. Divide between plates with the tomatoes. Scatter the tofu on top

For the vinaigrette, add the remaining 2 tbsp oil to the pan then lower the heat to medium and add the shallot, garlic and a pinch of salt. Fry for 2-3 minutes, stirring continuously, until turning light golden. Add the cumin and nigella seeds and fry for 1 minute more, or until fragrant, then add the vinegar and take the pan off the heat. Spoon the vinaigrette over the tomatoes, tofu and lentils and scatter with the coriander to serve.