Quick Tandoori Tofu Tikka

• While the rice is cooking, cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add tofu, tossing to coat. Set aside. • Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and half the coriander. Season with salt and pepper to taste. Set aside. • Roughly chop tomato and baby spinach leaves. In a second medium bowl, combine tomatoes, baby spinach, remaining coriander and a drizzle of white wine vinegar and olive oil. Season to taste.

• 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. In the last minute of cook time, add remaining butter.