Prep tofu by using my favourite method* OR simply drain, press & cube. Marinate tofu in soy sauce for at least 15 minutes, longer if time allows.
Preheat oven to 400f/200c.
Drain tofu from marinade and add nutritional yeast and curry powder. Place tofu in a single layer on baking sheet prepped with a silpat or baking paper. Bake for 20 minutes (longer if you like crispy tofu, less time if you like softer)
Prep coconut turmeric rice by adding all ingredients to a saucepan and simmering on low per rice package instructions.
Heat oil in a pan and add cumin, curry powder, onions, garlic, and ginger. Sauté until onions are translucent/soft.
Add chopped tomatoes and salt. Cook for a few minutes.
Add spinach leaves and cook until they wilt down. Remove from heat and let it cool slightly.
Using a food processor or immersion blender, blitz the spinach mixture into a smooth puree, adding water as needed.
Return the spinach puree to the pan and simmer for a few minutes. Add in your baked tofu reserving some for garnish, if desired.
Serve with your coconut rice and/or naan, etc!