Empty the yoghurt into a large bowl and stir through the curry paste. Start with the lesser amount and add more to your taste.

Cube the tofu into around 2cm pieces and mix it through the yoghurt, making sure each piece is fully covered. Cover the bowl and pop it in the fridge to marinate for at least 30 mins (up to overnight). Save the extra yoghurt for later.

To make the rice, rinse it thoroughly under cold running water. Then add 300ml of water to a pan with a lid and bring to a boil. As soon as it's boiling, turn it down to a medium heat/rolling simmer and close the lid and put a 5 min timer on. After the 5 mins are up, turn it down to a low heat/gentle simmer and put another 5 min timer on. After the 5 mins are up, remove the pot from the heat and allow it to cool, with the lid on, for another 5 mins. Then fluff it up with a fork and you should have perfectly cooked rice.

Finely chop the coriander and add most of it to the rice, keeping some aside for garnish.

To cook the tofu, you can either skewer it or just bake it in cubes. For the oven method: bake at 200ºC for 20 mins, then flip and bake for another 10-12 mins until crispy. For the air fryer method: spray with a little oil and air fry for 6 mins at 190ºC , flip and then fry for another 6 mins, then flip again and fry for another 2 mins.

To serve, warm the flatbread and layer over the rice and tofu. Serve with the leftover yoghurt marinade and the rest of the coriander.