I began by draining any excess water from my tofu for approximately an hour. To do this I wrapped my block of tofu in a a few sheets of paper towel and sandwiched the block between two chopping boards and placed several items of considerable weight on top. This ensures your tofu loses any excess water and will cook perfectly! This is optional
Cut the tofu into cubes and fry in your coconut oil on a medium to high heat. I like my tofu to be crispy and this took me about 10 minutes. Transfer the tofu to a bowl and set aside
In the same pan add your diced onion, ginger and garlic and brown well. Add your spices and salt and pepper as well as your blended plum tomatoes and allow to cook for a further 5 minutes.
Next add in your spinach and allow to cook for a 2-3 minutes before adding in your sliced onions , red chilli and fresh tomatoes. When the onions begin to soften add you tofu back in and heat thoroughly. Garnish with your chopped coriander and spring onions.
Serve with anything you fancy! I had my curry with brown basmati rice which was perfect.