Heat a tbsp olive oil in a pot and fry the onion and garlic until soft. Add the dried spices (except the garam masala) and fry for a minute. Next add the tinned tomatoes and simmer for 10 minutes.

Meanwhile, drain and squeeze the liquid out of the tofu and chop into small pieces. Heat another tbsp of oil in a pan and fry the tofu until golden.

Add the chickpeas, tomato puree, lemon juice and garam masala, and simmer for another 5 minutes.

Finally, add the fried tofu and chopped coriander. Mix everything together, season and serve with rice.