• Add rice to the boiling water, then reduce heat to low. 
• Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove the pot from heat. Set aside, still covered.
• Meanwhile, cut tomatoes into 1/4-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high.
• While the pan heats, on a separate cutting board, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.

• To the pan with tofu, add tomatoes, onions, Indian Spice Mix and half the garlic puree. Cook for 2-3 min, stirring often, until veggies soften slightly.
• Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
• Bring to a simmer. Once simmering, reduce heat to medium.
• Cook for 8-10 min, stirring occasionally, until sauce thickens slightly.

• Meanwhile, add flatbreads to an unlined baking sheet.
• Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt.
• Bake in the middle of the oven for 2-4 min, until golden. (TIP: Keep your eye on flatbreads so they don't burn!)

• When curry is done, remove the pan from heat.
• Add 3 tbsp (6 tbsp) butter. Stir for 1 min, until melted.
• Fluff rice with a fork.
• Divide rice between bowls. Top with tofu curry. 
• Tear garlic flatbreads and serve alongside.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over.