Step 1

Mix together all the marinade ingredients: soy yoghurt, olive oil, garlic, ginger, tandoori masala, kala namak, kashmiri chili powder and salt.

Step 2

Combine well with the chopped vegetables and tofu and marinate in the fridge for 4 hours.

Step 3

Spread the marinated vegetables and tofu out on a large baking tray (lined with a reuseable baking sheet) and roast in the oven at 220°C (430°F) for 30 minutes. Set aside until the sauce is ready.

Step 4

While the veg is roasting, heat up the vegetable oil in a large frying pan on medium-high heat. Add in the whole cumin and black mustard seeds and fry them for 30 seconds.Tip: The whole spices should sizzle up if the oil is hot enough.

Step 5

Next, add the sliced onion and brown sugar and saute on medium-high heat until golden brown, about 10 minutes.

Step 6

Stir in the garlic and continue to saute for 1 minute.

Step 7

Add the chopped tomatoes and cook them down, stirring frequently, on medium-high heat for about 6-7 minutes. Tip: The oil should start to separate from the thick tomato.

Step 8

Now stir in the coconut milk. Continue to cook until the sauce starts to thicken, about 3-5 minutes.

Step 9

Take the sauce off the heat. When the vegetables and tofu are finished roasting, add them into the pan and stir to combine with the sauce.

Step 10

Finally, stir in the garam masala, salt, lemon juice and the fresh coriander and mint leaves.