Simon Rimmer served up tasty tofu with tomato tapenade Sunday Brunch.

The ingredients: are: 500g firm tofu, patted dry and cut into 25-30mm cubes, 50g corn flour, 5g dried basil and Oil to deep fry.

For the sauce : 1 finely diced onion, 3 cloves crushed garlic, 12 sundried tomatoes, chopped, 30g tomato puree, 400ml vegetable stock, Tsp ground cumin, 200g chopped spinach, Tbsp vinegar, balsamic and 100ml extra virgin olive oil.

Garnish with parsley and serve with pitta or any flatbread.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.