Firm Tofu Tikka Masala

Press the tofu to remove excess moisture, then cut into bite-sized cubes. Chop the onion and red pepper, mince the garlic and grate the ginger. Measure out the spices, tomato passata, coconut milk and yoghurt. Cook the basmati rice according to the packet instructions.

In a bowl, mix the yoghurt, garlic, ginger, half the garam masala, cumin, turmeric, chilli powder, salt and black pepper. Add the tofu cubes and gently toss to coat. Marinate for at least 20 minutes.

Heat a little cooking oil in a large pan or skillet over medium-high heat. Add the marinated tofu in a single layer and cook for 3–4 minutes per side until golden and slightly charred. Remove and set aside.

In the same pan add the remaining oil if needed. Add the onion and cook for 4–5 minutes until soft. Add the red pepper and cook for another 3 minutes. Stir in the tomato passata and cook for 3 minutes.

Pour in the coconut milk and stir well. Add the remaining garam masala and season with salt and black pepper. Bring to a gentle simmer, then add the cooked tofu. Simmer for 8–10 minutes so the flavours combine and the sauce thickens slightly.

Stir through the lime juice and taste for seasoning. Garnish with fresh coriander and serve hot with steamed basmati rice and lime wedges.