Add a kick to dinnertime with these juicy tofu skewers, smothered in spiced tikka marinade and served on a bed of turmeric-infused rice. Freshness and vitamin A come courtesy of a creamy cabbage and apple slaw
50g red cabbage
1 handful of fresh coriander
2 garlic cloves
250g steamed brown Basmati rice
4 x skewers
1 tbsp tikka masala paste
225g firm smoked tofu
½ tsp turmeric
80g coconut yoghurt
Preheat the oven to 220C/fan200C/gasmark 7.
Drain the tofu and pat dry with a paper towel, then cut into 12-16 equal cubes. Heat a non-stick frying pan with 1tbsp oil on a medium-high heat. Add the tofu and cook for 5-7mins, stirring occasionally, until golden brown.
Meanwhile,make the tikka marinade. Peel the garlic and grate or finely chop. Cut the lime in half. Place the garlic into a small bowl followed by half the coconut yoghurt, the tikka masala paste, juice from half the lime and a pinch of sea salt. Mix well.
When the tofu is cooked, thread 3-4 cubes onto each skewer. Place all the skewers onto a baking tray or in an ovenproof dish. Spoon the tikka marinade evenly over the tofu to coat, then bake in the oven for 7 mins.
Roughly chop the kale. To the same frying pan used to cook the tofu, add the rice, turmeric, kale, 2 tbsp water and a pinch of sea salt and black pepper. Cook on a medium heat for 5 mins, until the rice is hot and the kale has wilted.
Make the red cabbage and apple slaw. Very finely slice the red cabbage and roughly chop the coriander leaves. Cut the apple in half and grate half of it, leaving the skin on (enjoy the second half as a snack!). Place the red cabbage, grated apple and coriander into a small bowl. Add the remaining coconut yoghurt and the juice from the remaining half lime. Stir to combine and season with sea salt.
Spoon the turmeric rice and kale into warm bowls. Serve with the red cabbage and apple slaw. Place the baked tofu skewers on top.