Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). 

Drain the smoked tofu and cut into 2cm cubes. Pat dry with kitchen paper. 

Heat a drizzle of oil in a deep saucepan on medium heat.

Once hot, add the shallot and fry until softened, 3-4 mins.

Stir in the garlic and rogan josh curry paste, then stir-fry for 1 min more.

Add the rice to the pan and stir until coated in the curry paste, 1 min.

Pour in the boiled water for the rice (see pantry for amount), stir in the veg stock paste and bring to the boil. Once boiling, turn the heat down to medium.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, cut the tomatoes into small pieces and pop them into a bowl.

Halve the lemon, then squeeze some juice into the bowl of tomatoes

Season with salt, then mix in the olive oil for the salsa (see pantry for amount) and set aside.

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

When the tofu is ready, season with salt and pepper, then remove from the heat. Allow to cool slightly before drizzling over the mango chutney. Stir to glaze the tofu.

Once cooked, fluff up the rice with a fork. Stir through the tomato salsa and peas, then season to taste with salt, pepper and lemon juice.

Cover again for a further 2 mins to allow the peas to warm through.

When ready, share the pilaf rice between your bowls and top with the glazed tofu. Spoon over any remaining mango chutney from the pan to finish.

Enjoy!