1. Pre heat the oven to 180 degrees. Drain the tofu and press out any of the liquid by wrapping each sliced piece into kitchen roll. Place a heavy pan on top of the tofu to let it dry out.

2. Place the potatoes into an oven dish and cover with the olive oil. Sprinkle 1 tbsp of smoked paprika, salt and pepper all over and mix together until all chips are covered. Make sure the chips are all flat and layered evenly.

3. In one bowl add the breadcrumbs, 1 tbsp smoked paprika, pinch of salt and pepper and the yeast extract and mix altogether. In the second bowl add the milk and in the third bowl add the cornflour.

4. Take one tofu finger at a time and toss it into the cornflour then the milk and repeat again until finally coating into the breadcrumb mixture. Repeat with all the tofu fingers.

5. Place the tofu on top of a baking tray in a single layer. Place the chips & tofu into the oven for 40 mins, flipping both chips and the fingers halfway through.

6. For the last 5 mins, cook the beans according to instructions.