Doorstop toast stacked with a crispy potato rosti, oven-baked tomatoes and mushrooms, crunchy marinaded tofu, and lashings of baked beans. Delish! Get your tofu marinading the night before, then this is a fairly easy assembly job for a weekend morning. Serves 4.

Ingredients: Potato rosti – 4 desiree potatoes; 1 onion; 1 tbsp olive oil. Crispy tofu – 400g extra-firm tofu; 60ml soy sauce; 40g brown sugar; 1 lime; 1/2 tbsp fresh ginger; 2 tbsp olive oil; 1 tbsp bread crumbs; 1 tbsp plain flour; 1 tbsp black sesame seeds. Stack – 4 thick slices of bread (see recipe below); cherry tomatoes and mushrooms; 2 tins of baked beans.

Press the tofu with kitchen towel to remove as much water as possible, then dice into 1 inch cubes. Prepare the marinade – combine the soy sauce and brown sugar in a bowl, and microwave for 15 second intervals, stirring in between, until the sugar has dissolved. Whisk in the lime juice and freshly grated ginger, then pop the tofu cubes in and turn them over a few times to coat on all sides. Cover and leave to marinade in the fridge for at least an hour, or overnight.

In a bowl, toss the marinaded tofu with the vegetable oil to coat. Add the breadcrumbs, flour and sesame seeds and toss again to coat. Pour out onto a baking sheet and bake for 30-40 mins at 180°C, turning halfway through. Pop the tomatoes and the mushrooms in with the tofu.

Make the potato rosti – grate the potatoes and rinse in cold water using a sieve. Squeeze out as much of the moisture as you can, then place in a large bowl with the grated onion and some salt and pepper. Heat the olive oil in a large pan and use your hands to make 4 patties from the mixture. Fry on both sides until golden and crispy, pressing down to flatten. Meanwhile, get your baked beans heating up in a pan.

Toast your bread and drizzle with olive oil, then stack with the rosti, tomatoes, mushrooms, and the tofu. Add a hearty scoop of baked beans and enjoy!