Simon Rimmer served up tasty Spiced Peanut and Smoked Tofu Buns on Sunday Brunch.

The ingredients are: 300g smoked tofu cut into slices about 10mm thick.

For the buns: 500g flour, 50g sugar, 5g salt, 5g baking powder, 5g instant yeast, 150ml warm water, 150ml full fat milk and 15ml oil.

For the Tofu marinade: 200g skippy crunchy peanut butter, 100ml oil, 50g white miso paste, 200g gochujang paste, 30g sugar, 50ml Biona veggie Worcestershire sauce and Juice half lime.

To serve: 100g mayonnaise, Watercress, Cucumber and Chillies.

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