1

Cover a flat plate with layers of kitchen paper and put the tofu on top. Put a second flat plate on top of the tofu and weigh it down with a few heavy tins. Set aside for 1 hour, to press out any remaining moisture from the tofu. Soak 4 large bamboo skewers in cold water for 30 minutes to prevent burning.

2

Meanwhile, make the marinade by combining the tandoori paste, 70 ml lemon juice, rapeseed oil and turmeric in a bowl and season.

3

Chop the drained tofu into 3-4cm cubes then thread onto the skewers. Put the kebabs in a flat dish then pour over the marinade and turn to coat. Marinate in the fridge for 30 minutes, or overnight.

4

To make the slaw, put the cabbage, spring onions, mango, mint, pepper and nuts in a serving bowl and toss to combine. Combine the coconut drink, citrus juices, chutney and onion seeds to make a dressing, then set both aside.

5

Heat a large griddle or nonstick frying pan over a high heat. Cook the skewers for 3-4 minutes on each side, until golden brown. Toss the slaw with the dressing to coat, and serve with the kebabs.