Rich & Creamy Tofu Tikka Masala With Blistered Green Beans, Coconut Yoghurt & Fluffy Basmati Rice

Method

1. Pre-heat your oven to 220°C / 200°C fan and take out a roasting tray, two saucepans and a frying pan or a griddle pan.
2. Place the basmati rice into one of your saucepans and cover with 1.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer for 10-12 minutes until the water has been absorbed and the rice is tender. Remove from the heat and leave to steam with the lid on until the rest of the dish is ready.
3. In the meantime, tear the tofu into bite-sized chunks with your hands, aiming for pieces around 1.5–2cm in size. Add them to a small bowl along with the tofu tikka spice mix, a drizzle of olive oil and a generous seasoning of salt and pepper. Mix well until the tofu is evenly coated in the spices and seasoning. Spread out on your roasting tray and roast for 20 minutes, turning halfway through cooking, until crispy and charred around the edges.
4. Once there's 10 minutes left on the tofu, place your frying pan or a griddle pan over a medium-high heat and add a drizzle of olive oil. While it heats up, trim the green beans and cut them into bite-sized pieces (or leave them whole if you prefer) and add to the frying pan. Fry until they starts to char and blister, around 6-8 minutes. Season to taste with salt and pepper.
5. Add the tikka sauce to your other saucepan and warm through over medium heat. Just before serving, stir the roasted tofu into the tikka sauce and turn off the heat. Drizzle the coconut yoghurt in and gently stir to create a marbled effect on the surface of the sauce.
6. To serve, divide the basmati rice and tofu tikka masala between serving bowls and serve the blistered green beans alongside. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.