Start by draining and pressing your tofu – wrap it in a clean cloth and place a heavy book on top for about 15 minutes. When done, slice your half block into strips 6-8 strips, not too thin and not too thick – somewhere in the middle. Set aside.

Mix up your magical marinade by combining the remaining ingredients in a bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.

Now we rub! In a shallow dish, lay out the tofu strips and pour over a little marinade on each strip before using your fingers to rub it in on both sides. This is the trick to really infusing the flavour in a short amount of time. Pour on any additional marinade left over and leave the tofu to rest for 30 minutes. For best results, I'd suggest marinating overnight.

In the interim heat up your waffle iron – if you don’t have one you can substitute a panini-style or George Foreman grill.

Grill tofu for 5 minutes or so in your waffle iron/grill until golden brown and slightly crispy on the outside.

Serve with a drizzle of olive oil, chopped fresh mint, olives and tomatoes.