Preheat your oven to 375°F.

In a pot, combine 1.5 cups of water, rice, and a pinch of salt. Bring to a boil, then cover, reduce to a simmer, and cook for ~11 minutes.

While the rice cooks, give your vegetables a quick wash where needed. Then cube your tofu, chop the red pepper into small squares, and dice your cilantro.

In a bowl, toss the tofu and red pepper with corn starch and a generous splash of oil. Spread on a lined baking sheet and bake for ~20 minutes or until your tofu is crsipy, adding your flatbread to the oven for the final 5–7 minutes to toast.

When the tofu and red pepper are about halfway through cooking, bring a large pan with your butter sauce and 2 tbsp of water to medium-high heat—hot enough to steam but not bubble. Once the veggies are done, add them to the sauce and stir for ~4–5 minutes until the sauce thickens and coats everything evenly.

To serve, spoon the rice into a bowl, top with the saucy tofu and red pepper, and garnish with cilantro, a dollop of yoghurt, and your toasted flatbread on the side.