1
Put the tofu pieces, half of the finely sliced red onion, lemon juice, olive oil, garlic, balsamic vinegar & Tabasco in a bowl, combine and pop into the fridge allowing the tofu to marinade.

2
Chop the celery and red pepper into bite size pieces. Toss together in a salad bowl with the salad leaves, olives (whole) & remaining red onion. Cut the ends of the runner beans off and steam for around 5 minutes. Once cooked, add them to the celery, onion & pepper.

3
If you haven’t already made the mayo, use a bowl with high sides to save any mess being made. Put all ingredients (basil leaves, garlic, soya milk, oil & mustard) in your high sided dish and use a hand blender to for around 30 seconds- this should leave you with a beautifully thick consistency. Season to taste & set aside.

4
On a high heat, fry your marinated tofu pieces. You want the tofu to absorb the lemon juice and oil whilst cooking, leaving the tofu pieces slightly crispy and golden.

5
Lay your salad into your Tupperware or plate, lay tofu pieces on top and finish with a big dollop (or 2) of the creamy ‘vayo’. Enjoy!