Dice the onion, grate or finely chop the garlic and ginger, roughly chop the cherry tomatoes, and cut the drained firm tofu into 2 cm cubes.

Heat the shallow casserole dish over medium-high heat and add three quarters of the baby spinach with a splash of water.

Cover and wilt the spinach for 2–3 minutes, stirring a couple of times until tender.

Blend the wilted spinach with 150 ml water until completely smooth, then set the green sauce aside.

Heat 2 tablespoons olive oil in the casserole dish over medium heat and add the cumin seeds.

Cook the cumin seeds for 30 seconds until fragrant, then add the diced onion, garlic, ginger, and a pinch of sea salt.

Cook the onion mixture for 10 minutes over medium heat, stirring occasionally, until golden and translucent.

Mix the nutritional yeast with 3 tablespoons olive oil in a bowl until it forms a paste.

Toss the tofu cubes in the nutritional yeast paste until evenly coated.

Heat the frying pan over medium-low heat and add the coated tofu cubes in a single layer.

Cook the tofu for 8–10 minutes, turning every 2 minutes, until crisp and golden on all sides.

Add the hot chilli powder, garam masala, and chopped cherry tomatoes to the softened onion mixture.

Cook for 5 minutes over medium heat until the tomatoes begin to break down into a sauce.

Roughly chop the remaining baby spinach and stir it into the tomato mixture.

Pour in the blended spinach sauce and simmer briefly until the curry is hot and the fresh spinach has wilted.

Season the curry to taste with sea salt and fold through the crispy tofu just before serving.

Optionally garnish with grated fresh ginger, finely sliced red onion, and fresh coriander before serving.