Press the tofu, if you haven't already, then tear it into bite-sized ¾” to 1” pieces, then add to a bowl.

Add the oil and toss well, then mix all of the spices and the cornstarch in a small bowl, and sprinkle all over the tofu, tossing well to coat.

To bake: Spread this tofu onto a parchment lined baking sheet, so that the pieces aren't touching each other, and then bake at 400° F (205° C) for 22 to 28 minutes or until mostly crisp. Set aside.

To cook the tofu on the skillet: Heat a large skillet over medium-high heat, and add 1 teaspoon of oil. Once the oil is hot, add the tofu to the skillet and spread evenly, then continue to cook for 3 minutes or so, and then flip the pieces over. Continue to cook for another few minutes, and flip the pieces again, until most of the edges are somewhat crisp. This will take anywhere from 7 to 9 minutes. Set aside.

Chop the frozen spinach by processing for 5 seconds in a food processor (optional). Heat the skillet over medium heat, and add the remaining 2 teaspoons of oil. Once the oil is hot, add the cumin seeds and cook, stirring frequently, until the cumin seeds are fragrant and have changed color significantly. This will take anywhere from 1 to 3 minutes.

Mix in the cinnamon stick, cardamom pods, and fenugreek leaves, and cook for 15 to 20 seconds.

Mix in the onion and the salt, and cook until the onion is golden. Add splashes of water in between to help the onions cook evenly, and continue to cook for up to 5 to 8 minutes, until golden.

Stir in all of the ground spices and the ginger garlic paste, and cook for half a minute.

Mix in the tomato paste and yogurt. Cook for another half a minute, then mix in the frozen spinach and non-dairy milk or water.

Cover with a lid, and let it cook for 5 to 8 minutes, stirring once in between, then taste and adjust salt and flavor. If you want the saag to be saucier or creamier, you can add in some non-dairy cream.

Once the sauce is seasoned to preference, lightly fold in the tofu or just place the tofu on top over the saag and garnish with some cilantro, lime, and ginger and drizzle on non-dairy cream. Serve with naan, roti, other flat bread, or rice.