Method

1. Begin by preparing the tofu. Drain well, and press using a tofu press (I use Tofuture one) or else wrap in kitchen roll and press under a couple of heavy books for an hour or so. Cube the tofu, season well and set aside.

2. Rinse your Laila basmati rice well, then add to a large pan of boiling water. Add the stock cube and simmer for 10 minutes, following the cooking instructions on the pack.

3. While the rice cooks, heat oil in a large pan, add the bay leaf, Laila ginger garlic paste, garlic cloves and the onion, and cook on medium heat for a minute, stirring often to avoid it burning. Add your spices – the garam masala, cumin and turmeric – and continue to fry for another minute or so, stirring continuously.

4. Add the tinned tomatoes, salt and pepper to the pan, and simmer for about 10 minutes, stirring occasionally. Meanwhile, heat the rest of the oil (1.5 tablespoons) in a large shallow pan and fry the cubed tofu over a medium heat until golden brown (about 2 minutes on each side). You could also use an airfryer for this if you want to cut down on using oil, which takes 15-20 minutes.

5. Turn off the heat, remove the bay leaf and puree the sauce until smooth. Add the coconut milk, coriander, tofu and peas. Warm the dish through, stirring gently, adding more seasoning to taste.

6. At this point the rice will be cooked, drain and return it to the pan, then stir through the turmeric and fresh coriander. Add a little extra salt if needed, then serve hot with the curry and Indian breads.