Tofu Tikka Masala

Put half the oil into a large pan and set over a medium-high heat. Add the tofu, half the garam masala and half the turmeric, 1 tsp of salt and half a tsp of black pepper. Toss everything together, and fry for 5 minutes until golden and fragrant. Remove to a bowl and return the pan to the heat.

Add the remaining oil and the onions to the pan and fry for 6-8 minutes until translucent and soft. Add the ginger and garlic, lower the heat and fry for a further 5 minutes until aromatic. Add the remaining garam masala and remaining turmeric, cumin, smoked paprika, tomato purée and chopped tomatoes to the pan, bring to a boil, then reduce the heat and simmer for 5 minutes.

Stir in the yoghurt, coconut cream and lemon juice. Taste and adjust the seasoning with more salt and pepper. If you like, purée the sauce at this point, or simply leave it as it is. Stir the tofu back into the sauce and warm through.

Serve immediately with the coriander sprinkled over and rice and/or naan bread on the side.