• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic and brown onion (see ingredients).
• Drain pineapple slices and finely chop.
• Roughly chop tomato and cucumber.
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a medium bowl, combine Mumbai spice blend, Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add tofu and toss to coat.

• In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook half of the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice), and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.

• While the tofu is cooking, in a large frying pan, heat the butter and drizzle of olive oil over high heat. 
• Cook pineapple and onion, stirring, until tender and slightly charred, 3-5 minutes.
• Reduce heat to medium, then add ginger paste, the brown sugar and remaining garlic and cook until fragrant and caramelised, 1-2 minutes.
• Add the white wine vinegar and water (for the veggies). Simmer, stirring, until reduced, 2-3 minutes.

• In a second medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.

• Divide basmati rice between bowls.
• Top with tofu tikka, cucumber salad, and DIY pineapple chutney to serve. Enjoy!