Combine the sliced onion, lemon juice, vinegar, salt, and sugar in a small bowl. Give it a gentle scrunch with your hands, it should start to soften and turn a delicate pink. Set aside while you prepare the tofu.

Drain the tofu and press it gently between kitchen paper to remove moisture. Cut it into even cubes (around 3 cm each) so they roast evenly.

In a large bowl, whisk together the vegan yogurt, lemon juice, oil, ginger garlic paste, tandoori masala, Kashmiri chilli, cumin, coriander, turmeric, garam masala, and salt until smooth and fragrant. Add the tofu cubes and gently toss until every piece is coated. Let it marinate for 20 minutes at room temperature, or longer in the fridge if you have time.

While the tofu marinates, blend all the chutney ingredients, coriander, mint, chilli, garlic, lemon juice, vegan yogurt, water, sugar, and salt, until creamy and bright green. Taste and adjust salt or lemon for balance, then chill.

Preheat the oven to 220°C (fan 200°C) or heat a grill to high. Line a baking tray with foil and place a wire rack on top. Arrange the marinated tofu in a single layer so each cube has space to brown.

Roast or grill for 12–15 minutes, turning once halfway through. The tofu should be slightly charred and caramelised on the edges but soft in the middle. For an extra smoky touch, grill for another minute right at the end.

Transfer the tofu to a serving bowl. Drizzle the green chutney generously over the top, scatter with chopped coriander, and nestle the pink onions around the edges. Serve immediately with warm lemon wedges.