Tofu Bacon Cucumber Salad

Method

1. 1 Preheat the oven to 190°C and line a baking tray with baking paper, or preheat your air fryer to 200°C.
2. 2 Add the tomato paste, dark soy sauce, maple syrup, garlic powder, and smoked paprika to a bowl or container and mix to combine. Add the cubed tofu and toss to coat. For best results, leave to marinate overnight — if you're short on time, let it sit while you prep the rest of the ingredients.
3. 3 Spread the marinated tofu out on the lined baking tray and bake for 20 minutes, flipping halfway through, until sticky and caramelised. If using an air fryer, cook at 200°C for 10 minutes, shaking a couple of times to ensure it cooks evenly on all sides — check your air fryer as times may vary.
4. 4 Meanwhile, mix the Greek-style yogurt with the dill, mint, minced garlic, lemon juice, and a drizzle of extra virgin olive oil. Season with salt and black pepper.
5. 5 Divide the yogurt dressing equally between two meal prep jars or containers. Top with the chickpeas, tofu bacon, sliced cucumber, and red onion. Seal and refrigerate until ready to eat. When serving, give the jar a vigorous shake to combine the dressing with the rest of the ingredients.