Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Pre-heat your oven to 220°C / 200°C fan, then take out a baking tray and deep frying pan or wok.

STEP 2

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Tear the tofu into bite-sized chunks, place into your roasting tray, toss through a drizzle of olive oil and season generously with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.

STEP 3

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Place your frying pan or wok over a medium heat and dry fry (without oil) the flaked almonds to toast. Remove and set aside. Wipe the pan clean as you'll use it again shortly.

STEP 4

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Once the tofu has 3 minutes left of cooking time, add the butter 'chicken' sauce to your frying pan and place over a medium heat. Add the baby spinach, stir it through the sauce and cook until wilted. Remove the tofu from the oven and, at the same time, place the garlic and herb naan into the oven to warm through. Add the tofu to the curry sauce pan and stir well to combine. Add a generous knob of vegan butter if you have some and stir through (optional). Season to taste with salt and pepper.

STEP 5

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To serve up, divide the tofu butter 'chicken' curry between serving bowls, drizzle over the yoghurt and finish with a scattering of toasted almonds. We like to finish the naan with a drizzle of olive oil and sprinkle of sea salt, but it’s also delicious as it is. Enjoy!