Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
Slice the Cauldron Extra Firm Tofu in half to create 2 squares. Slice each square in half to create 4 tofu squares.
Place the garam masala, nigella seeds and flour into a bowl. Mix to combine.
Brush each tofu square with mango chutney. Scatter the prepared seasoning over the tofu squares ensuring each square is evenly coated. Place on a non-stick baking tray and bake in a pre-heated oven for 10 minutes.
To make the homemade raita, place all of the ingredients into a ramekin, mix well and set to one side.
Arrange the salad leaves and herbs in a serving bowl. Scatter over the nigella seeds and squeeze over the juice from half a lemon.
Heat a non-stick griddle over a medium high heat.
Place the St Pierre Seeded Brioche Buns cut side down on the griddle. Griddle for 2 minutes.
Add the baked Cauldron Tofu burgers and griddle for 2-3 minutes each side.
To build each burger, spoon a dollop of raita into the base of each St Pierre bun. Top with 2 Cauldron crispy Indian tofu burgers. Add a teaspoon of Florette Indian Spiced Gourmet Slaw, a teaspoon of mango chutney and a few slices of tomato. Garnish with mint leaves and pickled red onion.
Place the remaining Florette Indian slaw into a serving bowl and serve with the burgers and herb & mango salad.
