Tofu Tikka Kebabs Over Spiced Rice With Mint Yoghurt, Juicy Cherry Tomatoes & Pink Onion Pickle

Method

1. Take out a saucepan and a frying pan (non-stick works best for this recipe).
2. Roughly tear the tofu into chunks with your hands. We recommend tearing the block in half and then in half again, and so on until you have around 16 pieces. Place them into a bowl with the tikka marinade and mix it all together carefully to avoid them breaking apart.
3. Place the basmati rice into your saucepan along with the rice spice mix and cover with 2x its volume in water. Place over a medium-high heat, bring to the boil, then reduce the heat to low and cover with a lid. Leave to cook until light and fluffy, around 8 minutes.
4. Run the bamboo skewers under the tap (this will stop them burning) and then carefully thread the tofu pieces onto the skewers, aiming for around four pieces per skewer. Place your frying pan over a medium heat and add a drizzle of oil. Once hot, fry the tofu on all sides until charred on the outside. Brush over any remaining tikka marinade as you cook for extra flavour.
5. Meanwhile, cut the cherry tomatoes into quarters and finely chop the mint leaves (reserving a few whole leaves for garnishing). Stir the chopped mint through the organic soy yoghurt to make your mint yoghurt.
6. To serve up, divide the spiced rice between serving bowls and place the tofu tikka kebab skewers on top, then the cherry tomatoes and pickled red onion alongside. Drizzle over the mint yoghurt and garnish with the remaining mint leaves. Enjoy!

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