Smoked tofu, mushroom and almond kheema

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the mushrooms in a food processor and pulse mince, but be careful not to take them too far and turn them in soup.

Step 2

Scrape into a bowl, then blitz the tofu to the same size as the mushrooms and add to the bowl.

Step 3

Heat 3 tablespoons of oil in a large frying pan over a medium flume and, when hot, fry the white onion, stirring often, for 10 minutes until translucent and browning.

Step 4

Add the ginger, garlic and chillies stir-fry for 2 minutes, then add the almonds and stir-fry for 4 minutes until they're a shade darker

Step 5

Add the ground spices and salt, mix to combine then add the mushrooms and tofu, mix again and leave to cook for 10 to 12 minutes, until the mushrooms have reduced.

Step 6

Finally, stir in the petit pois, cook for 2 minutes, then take off the heat.

Step 7

Pick the mint leaves and finely chop.

Step 8

then finely chop the coriander stems and leaves and stir it all through

Step 9

Cut the bread rolls in two and fry the halves over a high heat na drizzle of oil until crisp and warm.

Step 10

Serve the kheema alongside the buns on individual plates

Step 11

Top with the red onion, squeeze over the lime, and finish with a drizzle of mustard oil, if using.