Press the tofu for 10 minutes to drain some of the liquid.

Using the large holes on your box grater, grate the tofu.

Toss the tofu in the garam masala and turmeric.

Drizzle over the vegetable oil and set aside to soak up the flavour.

Peel and finely chop the onion.

Peel and finely grate the garlic cloves.

Use a spoon to peel the skin off the ginger, and grate.

Rip the leaves from the coriander, finely chop the stems, roughly chop the leaves and save for later.

Chop red chilli.

Whizz the silken tofu in your blender until smooth and creamy.

Heat the oil in the pan on a medium to low heat.

Once hot, add the onion and fry for 5-7 minutes until soft and translucent.

Add the garlic, ginger, coriander stems to the pan and fry for 2-3 minutes until fragrant.

Next, add the garam masala, ground coriander, chilli powder, ground cinnamon, salt, bay leaves and cook gently for 1 minute.

Stir through the tomato puree, silken tofu, lentils, water and cream.

Increase the heat and bring to the boil.

Reduce the heat to medium and simmer for 30 minutes, stirring occasionally.

Line a baking tray with parchment paper.

Spread the marinated tofu evenly on the tray.

Bake for 20 minutes, stirring half way through.

Remove from the oven and set aside.

Squeeze the lime into the Dahl.

Divide between bowls, top with cream, crispy tofu, chopped coriander, and red chilli.

Scoop up the curry with your naan breads.