Mango Chutney Glazed Tofu with Pilaf Rice and Tomato Salsa

Heat a splash of oil in a saucepan on medium heat. Add the shallot, stir and cook until softened, 3-4 mins. Then add the garlic and rogan josh paste. Stir and cook for another minute.

Next, add the rice and stir to coat it in the spice paste. Pour in the boiled water (see ingredients for amount) and stir in the veg stock paste. Cover with the lid and bring back up to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Cook for 10 mins, then remove from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, chop the tomatoes into small chunks and pop them into a bowl. Halve the lemon. Dress the tomatoes with a squeeze of lemon juice and the olive oil for the salsa (see ingredients for amount). Season with salt, mix well and keep to one side.

Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the tofu pieces and stir-fry until slightly crispy, 8-10 mins. Turn frequently to ensure they don't burn. When ready, season with salt, remove the pan from the heat and let them cool down slightly. Squeeze over the mango chutney and stir gently to coat.