I adore anything with chickpeas in it, so when I saw the recipe for genius chickpea tofu on Sarah Britton's brilliant blog My New Roots I couldn't wait to try it. I've adapted her recipe and method here, adjusting and upping the spices for a tofu that really packs a flavour punch. Feel free to use your imagination and experiment, this recipe really lends itself well to adaptation. I've also pan-fried the tofu cubes to get that unbeatable crispy tofu crust that I just can't get enough of (but if you're pan-frying-averse, don't worry! This is still delicious as-is.) <br /> <br />As for the salad, this is really more of a suggestion than a hard-and-fast recipe. I've tossed together some of my favourite salad ingredients, but use your imagination (and your crisper drawer's forgotten contents) to come up with something that makes you eagerly anticipate lunch hour. <br /> <br />Sarah suggests freezing extra chickpea tofu. I'm sure that would work great. If there was any left.

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