1(14-ounce) block firm or extra-firm tofu, drained

3½tablespoons ghee or vegetable oil

Salt and black pepper

1large red onion, finely chopped, some saved for garnish

1(2-inch) piece fresh ginger, finely grated

2garlic cloves, finely grated

1teaspoon ground tandoori or garam masala (homemade or store-bought)

1(15-ounce) can chickpeas, rinsed

1pint cherry tomatoes

¼cup fresh mint or dill leaves, chopped, plus more leaves for garnish

Lime wedges, for serving

Step 1 Slice the tofu in half horizontally and place on a clean kitchen or paper towel to dry.

Step 3 Add 2 tablespoons ghee to the same skillet and heat over medium until shimmering. Add the onion (saving some for garnish) and cook, stirring often, for 4 minutes, or until translucent. Add the ginger, garlic and masala spice and season generously with salt and pepper. Stir for 1 to 2 minutes, or until fragrant.

Step 4 Stir in the chickpeas and cook for 3 minutes, or until the chickpeas begin to sizzle.

Step 5 Turn the heat up to medium-high, add the remaining ½ tablespoon ghee, then add the tomatoes and 1 teaspoon salt. Cook without stirring until the tomatoes are just beginning to pop open and the chickpeas are warmed through, 4 to 5 minutes. Stir in the mint.

Step 6 Break the tofu into 1-inch pieces and toss in the skillet to coat with chickpea-tomato mix. Cook for another 2 to 3 minutes, or until warmed through. Remove from heat, taste and adjust seasonings, if necessary. Garnish with remaining chopped raw onions and a few leaves of fresh mint. Serve with lime wedges for squeezing.