Make the tofu marinade by mixing in a bowl 2 tbsp peanut butter, 2 tbsp soy sauce, 3 tbsp cider vinegar, 1 tsp honey and some pepper. Mix well.

Drain the tofu and cut in 1 cm dice. Place in a dish and pour marinade over it.

Cover with cling film and let the tofu marinate for at least 1/2h or up to overnight.

Preheat the oven to 180°C/350°F/Gas 4.

Peel and remove the seeds of the butternut squash. Cut in 1 cm dice. Place in a roasting dish with 2 tbsp of olive oil. Toss until butternut squash is coated all over. Cook for 30-40 mins until tender and lightly browned.

Place marinated tofu on a baking sheet making sure the tofu dices are well spread out so they do not touch each other.

Place the tofu in the oven 10 mins after the butternut squash has gone in.

Make the dressing by mixing together 4 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tbsp soy sauce, 1 large garlic clove crushed and 1 tsp of honey.

Place the washed kale in a salad bowl. Toss dressing over it.

Once the butternut squash and tofu are cooked, toss them gently in the kale salad. Add 1 to 2 tbsp of ground peanuts on top. Season to taste, keeping in mind that the soy sauce and peanuts already contain salt.