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In a large pot, heat coconut oil and sauté the onion and garlic for 8 minutes on low heat.
Add the turmeric, cumin, and garam masala to the veggies and saute for a few more minutes.
In a blender add the coconut milk, canned tomatoes, bell pepper, and combine until smooth.
Add the sauce from the blender to the pot along with the tofu. Simmer for 15 minutes.
5 minutes before serving add the spinach and cilantro to the pot and cover.
Add Black pepper and cayenne pepper if desired, and serve over basmati rice!