Cut pressed tofu into into uniform, bite-size pieces. My were 2.5 cm / 1" squares.

Combine all of the remaining ingredients (apart from oil and potato starch) and 120 ml / ½ cup of water in a medium-size, flat bottomed dish/box. Arrange tofu pieces on top and spoon marinade over the tofu with a spoon.

Place the tofu in the fridge. Marinate for as long as you can, ideally overnight. Give the tofu a stir now and again to all pieces are evenly coated.

BAKED OPTION: Pre-heat the oven to 200 C / 390° F. Lift tofu out of the marinade and arrange on a paper lined baking tray. Bake for 15 minutes, after 15 minutes coat dried tofu pieces in 1 tbsp (15 ml) of oil and return to the tray, bake for further 15-20 minutes.

FRIED OPTION: Lift tofu out of the marinade and coat it in potato starch on all sides. Heat up a few tablespoons of oil in a frying pan, once the oil is hot, arrange tofu in the pan. Pan-fry on low-medium heat, flipping the pieces regularily, until golden brown and crispy.

Heat up a large size frying pan, add a good splash of water and half of the spinach. Using kitchen tongs, move the spinach around the pan. Once most of it has wilted, add the second half and allow it to wilt.

As soon as the spinach has wilted, lift it out of the pan (leaving any moisture behind) and place it in a food processor. Pulse a few times until uniformly minced. You can also use a blender, but I personally prefer it to retain a bit of texture.

Wipe the frying pan clean, then heat up oil in it. Once the oil is hot, add cumin seeds. Allow them to sizzle a little on low heat before adding in finely diced onion and a good pinch of salt.

Saute onion on low heat until almost translucent (about 10 minutes) before adding in garlic and ginger. Saute for another 5 minutes or so stirring frequently.

Make sure the heat is low, before adding in ground spices: turmeric, chilli, half of garam masala, plus more salt and some pepper. Mix spices into the aromatics and carry on pan-frying for another 60 seconds to toast them gently.

Add in minced spinach, vegan cream, a good pinch of salt and a squeeze of lemon. Cover and simmer gently for about 10 minutes, then uncover and cook for further 5.

Adjust the seasoning and sprinkle the other half of garam masala on top.

Serve alongside paneer tofu on a bed of rice or with a vegan naan bread. Sprinkle with coriander and extra lemon juice if liked.