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

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 200°C / 180°C fan. Take out two baking trays and a saucepan.

STEP 2

Roughly tear the tofu into chunks with your hands. We recommend tearing the block in half, then in half again, and so on until you have around 16 pieces. Place them into a bowl with the tikka marinade and mix carefully to avoid breaking them apart.

STEP 3

Place the basmati rice into your saucepan along with the rice spice mix, then cover with twice its volume of 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.

STEP 4

Run the bamboo skewers under the tap (this will stop them from burning), then carefully thread the marinated tofu pieces onto the skewers, aiming for around four pieces per skewer. Place them on your baking tray and reserve any remaining marinade. Bake in the oven for 10 minutes, then turn them over, brush over the remaining marinade and bake for another 10 minutes until lightly charred at the edges.

STEP 5

Trim the green beans and place them on another baking tray. Drizzle with olive oil and season with salt and pepper. Add them to the oven for the final 8 minutes of the tofu skewers’ cooking time.

STEP 6

Meanwhile, quarter the cherry tomatoes and finely chop the mint leaves (reserving a few whole leaves for garnish). Stir the chopped mint through the organic soy yoghurt to make your mint yoghurt.

STEP 7

To serve, divide the spiced rice between serving bowls and top with the tofu tikka kebab skewers and roasted green beans. Add the cherry tomatoes and pickled red onion on the side. Drizzle over the mint yoghurt and garnish with the remaining mint leaves. Enjoy!