1. Preheat your oven to 400°F.

2. In a pot, bring 1.5 cups of water, rice, and a pinch of salt to a boil. Once boiling, reduce to a simmer, cover, and let cook for ~11 minutes.

3. Prep your veggies and tofu: slice the cucumber into small circles, rough chop the cilantro, dice the shallot, and cut the tofu into cubes.

4. In a mixing bowl, combine tofu, cornstarch, half of the shallots, and a heavy glug of oil. Mix well, then transfer to a lined baking sheet and bake for ~18 minutes or until browned around the edges.

5. When your meal is almost ready, warm the flatbread in the oven for ~4 minutes.

7. When your tofu is almost done, heat a large pan over medium-high heat. Add the tandoori mix, cooked tofu, and shallot, stirring well. Let cook for ~5 minutes, or until the sauce clings to the tofu.

8. Build your dish: Start with rice as the base, then add the roasted tofu and shallot, cucumber salad, a large dollop of yogurt, and your flatbread on the side. Finish with a squeeze of ¼ lime over the entire dish and a sprinkle of salt and pepper on the yogurt. Enjoy! 😋👌