• 1 block (300 g) extra-firm tofu, pressed and cut into cubes
• 1 teaspoon ground cumin
• 1 tablespoon nutritional yeast
• 1 tablespoon vegetable oil
• soy cream or vegan yoghurt, shredded ginger and lime wedges, to garnish

Spinach curry

• 4 cups firmly packed (250 g) spinach leaves, or 1½ cups (200 g) thawed frozen spinach
• ½ cup (125 ml) vegetable stock
• 1 cup (250 ml) plant milk
• 1 small white onion, diced
• 4 garlic cloves, finely chopped
• 2.5 cm ginger, finely chopped
• 1 red chilli, deseeded and sliced
• 1 large tomato, diced
• ½ teaspoon salt
• 1–2 teaspoons white sugar
• 1 teaspoon garam masala
• 2 tablespoons nutritional yeast

Toss the tofu cubes in a bowl with the cumin, nutritional yeast and a good pinch of salt. Put the oil into a medium non-stick frying pan over medium-high heat and fry the tofu until crisp and golden on all sides, about 5–7 minutes (2–3 minutes on each side).

Put all the spinach curry ingredients in a blender and blend until smooth. Tip into a large saucepan over medium heat and bring to a boil. Add the tofu, turn the heat down to low and simmer until the curry has thickened, about 15 minutes.

Serve warm, garnished with a drizzle of soy cream or vegan yoghurt, shredded ginger and lime wedges.