Grate the block of tofu using the large holes on a standard cheese grater. Heat a dash of oil in a frying pan, and add the grated tofu. Cook over a medium heat for around 5 minutes, stirring regularly. You don't want the tofu to become overly browned or crispy, just to firm up and turn a light golden colour. When cooked, set aside to cool.
Add the cooled tofu to a bowl, along with the remaining coronation tofu ingredients. Mix well to combine. The tofu salad will keep well in the fridge for 3 days.
When ready, assemble the sandwiches with salad leaves and slices of tomato, topped with the coronation tofu.
Feel free to double or triple the recipe if you'd like to make a big batch to see you through the week!