• 60 ml (2 fl oz/¼ cup) olive oil
• 1 large pinch saffron threads, crushed
• 1 pinch sweet paprika
• 1 pinch allspice
• 8 ripe tomatoes, about 1 kg (2 lb 4 oz), sliced in half horizontally
• 250 g (9 oz) silken tofu
• 2 teaspoons finely grated lemon zest
• sea salt flakes
• freshly ground black pepper
• 1 small handful mixed herbs like parsley, mint, chives, oregano, chopped

Heat the oven to 180°C (350°F/Gas 4). Mix the oil, saffron and spices together in a small pan and warm over a gentle heat until aromatic.

Heat 2 tablespoons of the saffron-infused oil in an ovenproof frying pan and add the tomatoes, cut-side down. Cook over a medium–high heat for about 3 minutes, or until starting to take on some colour. Turn the tomatoes over and cook for a few minutes more. Transfer the frying pan to the oven and roast for about 10 minutes until very tender.

Meanwhile, whisk together the tofu, lemon zest and salt and pepper. Add the herbs and gently stir to combine.

Serve the tomatoes drizzled with the remaining saffron-infused oil with spoonfuls of the herbed tofu on top.