Tofu Tikka Masala with Brown Rice

Method

1. 1Mix 50g of the yoghurt with half the tikka masala, the paprika and half the lemon juice. Cube the tofu, coat it in the yoghurt marinade and leave for about 15 minutes if time allows.
2. 2Cook the brown rice in simmering water for approximately 22-25 minutes until tender, then drain.
3. 3Heat a non-stick frying pan and cook the marinated tofu for 5-6 minutes, turning until lightly coloured. Remove and set aside.
4. 4Heat the oil in a saucepan. Add the onion and red pepper and cook for 5-6 minutes. Add the garlic and ginger and cook for 1 minute.
5. 5Add the remaining tikka masala, cumin, ground coriander and turmeric, then add the chopped tomatoes and 75ml water. Simmer for about 8 minutes.
6. 6Add the spinach and cooked tofu and simmer for another 5 minutes. Remove from the heat and gradually stir through the remaining yoghurt.
7. 7Finish with the garam masala, remaining lemon juice and fresh coriander. Serve with the brown rice.