British Watercress and Tofu Salad with Cheddar

Wrap the tofu in a clean towel and press down firmly for 5 minutes to remove extra water.

Cut the tofu into cubes, season with salt and black pepper, and cook in 1 tbsp olive oil for 8 minutes until golden-brown on all sides.

Wash the watercress, thinly slice the radishes, and cut the snap peas in half.

Mix the English mustard, apple cider vinegar, remaining olive oil, and honey in a small bowl until smooth.

Place the watercress on plates and arrange the radishes and snap peas on top.

Add the cooked tofu cubes, shave the cheddar cheese on top, and drizzle with the mustard dressing.