Preheat your oven to 200°C (fan). Wash and chop the courgettes, sweet potatoes and carrot into chunks. Add to a large bowl with olive oil, peri peri salt, dried basil and black pepper. Mix well.

In the same bowl, crumble the tofu and add soy sauce, crumbled stock cube, nutritional yeast and cornflour. Toss everything together so it’s evenly coated.

Spread the seasoned tofu and vegetables onto a lined baking tray. Roast for 40 minutes, turning halfway, or until the vegetables are golden and tender.

Place couscous, lemon zest, paprika, stock powder, salt and olive oil in the same bowl used for both veggies and tofu. Pour over boiling water, stir, cover and set aside for 5 minutes. Fluff with a fork once done.

In a blender or food processor, combine chickpeas, avocado, lemon juice, garlic, plant milk, salt and pepper. Blend until smooth and creamy, adding more milk if needed for a pourable consistency.

Plate up with a base of couscous, then top with roasted tofu and vegetables. Drizzle with the chickpea and avocado dressing, and finish with fresh salad leaves, beetroot and cherry tomatoes for extra colour and freshness.