Preheat oven to 180°C/350°F/Gas 4. Arrange the potato slices in a baking dish and season with black pepper. Bake for 30 minutes or until golden and crisp. Add the cherry tomatoes for the final 15 minutes of cooking time.
To make the beans, add the onion to a pan with a splash of water and cook gently until beginning to soften.
Add the garlic and cook for a further minute, before adding the remaining ingredients. Mix well to combine, bring to a simmer and cook gently for 20 minutes.
Crumble the tofu into a dry frying pan and add the other ingredients. Stir fry, breaking up the tofu, for around 5 minutes, or until piping hot and evenly coated in the turmeric.
Wilt the spinach in a pan with the garlic and a splash of water. Season with black pepper, to taste.
Serve the components all together, whilst still hot.
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