Start by placing tofu slices on several layers of paper towels or tissues and cover with additional towels, to squeeze out the water.
Preheat the oven on 260°C. Mix together all the marinade ingredients in a bowl. Cut the block of tofu into thick long slices, dip them in the sauce, making sure they are fully covered in the sauce. Leave them to marinate in the sauce for as long as you can if you have time (optional). Now place in the oven and let this cook for around 20 minutes, then switch on the grill and leave the tofu to grill for 5 minutes on each side – keep checking to see the tofu does not burn.
Finally, make the caramelised onions and red peppers. Start by melting the coconut oil in a flat pan on low heat, then add the thin slices of peppers and onions, add the maple syrup, salt and paprika and mix together. This should take only a few minutes.
Place two blocks of tofu on a plate, garnish with a spoonful of caramelised onions and peppers as well as a few springs of parsley, and serve with a side of avocado pieces.
Note: try to chop the avocado last, so it looks as green as possible. If you do chop in advance, squeeze lime or lemon to prevent it from turning brown.
If you don’t have coriander, use parsley, or just leave out altogether