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The first step is to defrost the spinach: either put the bag (with a lipped plate underneath it) in the fridge overnight or take it out of the freezer the morning before you want to cook it.
Put the tofu, a tablespoon of salt and the vinegar in a heatproof bowl, pour over 600ml boiling water, then stir and put to one side.
Heat the oil in a large saucepan, then add the onion and cook, stirring often, for 10 minutes, until soft, shiny and pale gold.
Add the garlic, ginger and chilli, and cook for three to four minutes, just until the garlic starts to colour and before it catches and burns.
Add the tinned tomatoes, cook, stirring occasionally, for seven minutes, until the oil starts to separate, then stir in the tomato puree, turmeric, cumin and coriander.
Add the spinach, stir to mix, then cook, stirring intermittently, for 10 minutes.
Pour in the coconut milk, add a teaspoon and three-quarters of salt, and cook for another 15 minutes.
Drain the tofu, add it to the spinach pan and cook for five minutes, to warm through.
The spinach should by now be silky, rich, nearly black and homogenous. If it isn’t, keep on cooking it.
Taste and check you’re happy with the seasoning, then take off the heat and serve with rice and/or naan or flatbreads.