Tip 2 tsp Cajun seasoning into a dish or bowl. Stir in the tomato sauce. Drain the tofu and chop it into chunks around 2cm across. Add to the dish and stir to lightly coat the tofu in the sauce. Set aside to marinate while you make the mango salsa.

Slice the fat cheeks off the mango stone, then slice off the thinner sides too. Slice the skin off the mango flesh and dice the mango. Pop it into a separate bowl. Slice as much mango off the stone as you can, chop it and add to the bowl.

Peel and finely chop the red onion. Halve the chilli, scoop out the seeds and white pith, then finely chop the chilli. Add the onion and chilli to the mango. Finely grate in the lime zest, then squeeze in the juice from 1 half.

Put a dry frying pan on a medium heat and add 1 tsp cumin seeds. Toast, shaking the pan every now and then, till the seeds smell nutty and aromatic. Add them to the mango salsa with a pinch of salt. Stir to mix, taste and add a little more salt if you think it needs it. Set aside.

Put the frying pan back on the heat. Add 1 tsp oil and 1 tortilla. Fry for 1 min till starting to crisp up underneath. Flip and fry for a further 1 min. Slide out onto a plate. Repeat with the remaining tortillas, adding 1 tsp oil each time.

Add 2 tsp oil to the pan, then tip in the tofu. Fry, stirring often to turn the tofu, for 5-6 mins till the tofu is blackened.

Place 2 crisp tortillas on each serving plate Top with dollops of the mango salsa, handfuls of salad leaves and the blackened tofu. Serve with wedges of the remaining lime for squeezing.