Preheat oven to 375°F (190°C).

In a large bowl, toss the tofu with 1 tablespoon of the curry powder, the cornstarch, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon chili flakes (if using). Continue to toss until the tofu is thoroughly coated.

Heat 1 tablespoon of the olive oil in a large oven-safe sauté pan (like cast iron or enameled braiser) over medium-high heat.

Once the oil is hot, add tofu cubes and cook until lightly golden on most sides, about 7 to 12 minutes. Transfer tofu to a plate and set aside.

Meanwhile, place the spinach, cilantro, green onion, Anaheim pepper, vegetable broth, and remaining teaspoon salt and pepper in a blender, and pulse until smooth. Taste and adjust seasonings, if necessary. Set aside.

Add the remaining 2 tablespoons olive oil to the same oven safe pan you cooked the tofu in over medium heat.

Once the oil is hot, add the onion and ginger and sauté until the onion is translucent, 3 to 5 minutes.

Add the garlic, remaining tablespoon of curry powder, and ½ teaspoon chili flakes (if using), and sauté, stirring often, allowing the spices to bloom, 1 to 2 minutes.

Add the rice and stir 1 to 2 more minutes.

Pour in the reserved sauce and coconut milk. Stir well, scraping up any brown bits at the bottom of the pan.

Increase the heat to high and add the tofu back into the pan.

Once at a simmer, reduce the heat to low, cover the pan with a lid (or tightly with foil).

Transfer the pan to the oven and bake for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.

Remove the pan from the oven and let it rest, covered, for 10 minutes to finish steaming the rice.

Uncover, pour in the fresh lime juice, and gently fluff the rice with a fork, mixing evenly throughout.

Taste and adjust seasonings, if desired.

Serve warm, garnished with extra cilantro, vegan sour cream, and lime wedges. Enjoy!