Whole baked tofu with spinach and almonds

1. Heat 1 tbsp. of the coconut oil in a non-stick pan and add the garlic slices, chilli and half the almonds. Stir in the curry paste and spinach, cover the pan for 2 minutes, until spinach wilts, mix together well.
2. Preheat the oven to 200C/180Fan/Gas6. Cut a slit into the centre of the tofu to form a pocket and fill with the spinach mixture.
3. Mix the Agave with remaining coconut oil, brush over the whole of the tofu, lift into a non-stick roasting tin and scatter remaining almonds over the top.
4. Bake for 20 minutes and serve in slices with cooked pilau rice. Garnish with lemon zest and sliced red chilli.

19.2g fat

7.7g saturates

6.2g carbohydrates

5.2g sugars

2.2g fibre

11.8g protein

0.7g salt