Step-by-Step Instructions

1. Preheat oven and prepare trays

   5 min

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

   Equipment: oven, baking trays, saucepan
   Temperature: 200°C

2. Tear and marinate tofu chunks

   5 min

   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.

   Equipment: bowl

3. Cook spiced basmati rice

   10 min

   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.

   Equipment: saucepan, lid

4. Skewer and bake tofu kebabs

   25 min

   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.

   Equipment: bamboo skewers, baking tray, oven, brush
   Temperature: 200°C

5. Prep and roast green beans

   10 min

   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.

   Equipment: baking tray, oven
   Temperature: 200°C

6. Prepare tomatoes and mint yoghurt

   5 min

   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.

   Equipment: knife, chopping board, bowl

7. Plate and garnish the kebabs

   5 min

   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!

   Equipment: serving bowls