Cut Awara to bite size, place on a tray then using a kitchen napkin, gently press out as much water as possible.

Season with salt, some ginger and garlic powder, cover and set aside.

Wash the Cabbage, Carrot, onions, green and red peppers. Thinly Shred cabbage and carrot, deseed the peppers and slice and set aside.

Set two bowls on the table, fill one with hot water and the other with ice cold water.

Place shredded cabbage in the bowl of hot water and add some salt. Leave to stand 30 seconds and drain.

Immediately pour cabbage into the ice-cold water, drain and set aside.

Place a frying pan over medium-high heat, and add enough vegetable oil to shallow fry Awara (Tofu).

When hot add Awara and fry until browned on all sides, drain and leave to cool.

On a platter, spread cabbage, red and green peppers and onions. (Drizzle any oil of choice, e.g vegetable oil, olive oil or any delicious oil and sprinkle seasoning cube on top, this is optional).

Spread fried or baked Awara on top of your salad. Serve with Yaji (Suya spice).

Serve on its own, with bread, sinasir, semolina flatbread, Pita bread, Chapati etc.