Preheat your oven to 200 degrees. Cut each potato into 1cm wide slices (no need to peel), then cut each slice into 1cm wide fries (see photo). Pop your fries on a baking tray, toss with a drizzle of oil and a good pinch of salt, and place on the top shelf of your oven for 30 mins, or until browned and starting to crisp.

Meanwhile, remove the two outermost leaves from each baby gem lettuce and set aside. Finely slice half of the tomatoes and set aside too. Finely shred your remaining lettuce and chop the rest of your tomato and place both in a medium sized bowl. Juice the lime and add half the juice to the bowl the bowl. Remove the coriander leaves from their stalks, roughly chop and add half to the bowl, together with a drizzle of oil and a pinch of salt and black pepper. Toss to combine. This is your zesty salad.

Split the avocado in half, remove the stone and then spoon the insides into another bowl. Add the remaining lime juice and coriander leaves to this bowl. Add a small drizzle of oil and a good pinch of salt and black pepper and mash with a fork. This is your smashed avocado.

Cut the tofu into 1cm thick rectangular slices.

Put a frying pan (no oil!) on medium-high heat. Cut each brioche bun in half, then toast in the pan for roughly 1 minute on each side, or until they just start to turn golden. Remove and set aside.

Add a splash of oil to the now empty pan and place in your tofu slices. Fry for about 3 mins on each side or until they start to crisp and turn a nice golden brown. Turn off the heat, add the BBQ sauce and carefully combine in the pan until it becomes warm and sticky and coats your tofu.

Time to assemble your burgers! Generously slather your smashed avocado over the inside of both the top and bottom of your buns. Now add your smoked tofu along with any extra sauce from the pan, your tomato slices and baby gem lettuce leaves. Voila! Serve with your golden fries and zesty salad.