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Cook the rice according to the package directions.
Add the cashews to a bowl and cover with boiling water. Set aside.
Add the tofu cubes, curry powder, and nutritional yeast to a large bowl. Toss to coat.
Add oil to a large pan over medium-high heat. When hot, add the seasoned tofu and cook until golden on all sides. Stir periodically, but avoid over-stirring as this can break up the tofu.
Meanwhile, add some more oil to a large pot on medium-high heat. When hot, add the onion and garlic. Cook until lightly golden.
Then add the jalapeño, cumin seeds, and chili flakes. Cook for 2 minutes.
Drop the heat to medium-low and add the remaining ground spices. Toast for 30 - 60 seconds, stirring throughout.
Then add the drained cashews, coconut milk, and spinach. Cook until the spinach is wilted. Remove from the heat and let cool slightly.
Transfer the spinach mixture to a blender. Blend until smooth, then return the mixture to the pot.
Add some lemon juice, and the cooked tofu. Stir, and cook until everything is heated through.
Serve with the rice or naan and garnish as desired. Enjoy!