To create the marinade, combine the yoghurt, garlic, ginger, garam masala, cumin, turmeric, lemon juice and pinches of salt and pepper in a large bowl, then set aside.

Use your hands to break up the tofu into 3cm (1”) evenly-sized pieces. You should be left with roughly 24 pieces. Add the tofu to the bowl with the marinade and stir well until the tofu is fully coated in the marinade. Cover, then leave to marinate in the fridge for 3-4 hours or overnight.

When you’re ready to cook, first thoroughly rinse the rice, then cook it in a saucepan as per the packet instructions. When it’s ready, keep the lid on and leave it to one side.

Meanwhile, to create the coriander yoghurt, chop most of the coriander leaves, saving a dozen or so for topping later. Add the chopped coriander to a mixing bowl with the yoghurt, lemon juice and pinches of salt and pepper, then stir to combine. Transfer to a serving bowl, then set aside.

Next, take a wooden skewer (see notes) and thread a piece of tofu onto it. Repeat until you’ve built 4 evenly-sized kebabs with the same number of tofu pieces on each skewer. Add a splash of oil to a non-stick griddle pan (see notes) on a medium-high heat. When the oil is hot, add the kebabs and cook for 2-3 minutes on all 4 sides, or until the tofu is nicely charred all over. Brush any leftover marinade over the tofu while it’s cooking.

To plate up, add the cooked rice to a large serving plate, followed by the lettuce, the bowl with the coriander yoghurt and the tofu kebabs. Top with the remaining coriander leaves, then serve. Enjoy!