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Place a large saute pan on medium high heat with the onions, cinnamon stick, 60ml oil and ¼ teaspoon of salt. Cook for 35 minutes until deeply caramelised but not burnt, stirring occasionally at the beginning and more frequently at the end. Set aside in a bowl.
Reduce the heat to medium, transfer the cinnamon stick back to the pan with the remaining 70ml of oil, garlic, tomato paste, curry powder and turmeric. Cook gently for 5 minutes, stirring frequently, until fragrant, then stir in ¼ of the cooked onions and the tofu with ½ teaspoon of salt and a good grind of black pepper. Continue cooking for another 5 minutes to heat through.
Meanwhile, make the salad. Put the vinegar, sugar and ½ teaspoon of salt in a bowl. Stir until the sugar and salt have dissolved then mix in the cucumber and mint.
Stir the rice and lentils into the pan with tofu and onions, adding ½ teaspoon of salt, cover with a lid, cook for another 5 minutes until warmed through, then mix in the reserved onions.
Serve the rice with the cucumber salad alongside.