Place all the ingredients for the dressing in a bowl and whisk to combine. Set aside. Layer the tofu, spinach leaves and bean sprouts, if you like (they give extra crunch), on two serving plates. Cover and place in the fridge to chill Heat the oven to Gas Mark 6, 200°C, 400°F. Place the red pepper slices on a baking tray, drizzle with olive oil, season to taste and toss to mix well. Roast for 4-5 minutes until browned and softened. Turn off the oven. Heat a wok over a high heat and add 2tbsp olive oil. Add the red onion and cook for 2-3 minutes until softened, then add the brown sugar and cook until the onion is caramelised. Set aside. To serve, sprinkle the roasted sweet peppers and onions around the tofu salad on each plate. Pour some of the dressing over the top, sprinkle with dried pumpkin seed mix and cress and serve immediately. Some products in this recipe are seasonal and so may not be available to buy online all year.