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Start by making the tofu. Preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper.
Add the tofu cubes to a large mixing bowl together with 1 tablespoon of vegetable oil, 1 teaspoon of garam masala, 1 tablespoon of cornflour and salt. Mix to combine, then arrange the tofu bits in a single layer on the baking sheet. Bake for 15-20 minutes until crispy, flipping them halfway through.
Alternatively, use your air fryer to make crispy tofu.
Meanwhile, make the curry sauce. Heat the oil in a large, deep pan and cook the onion for 2-3 minutes over medium heat until slightly softened.
Stir in the garlic, ginger and red chili peppers and continue to cook for another minute.
Add the ground cumin, ground coriander chili powder, cinnamon and cardamom and stir until the onion mix is covered well in spices.
Stir in the tomato paste and water, then add the ground almonds, coconut milk and chickpeas. Bring to a boil, then lower the heat, place a lid on the pan and simmer for 10 minutes.
Add the tofu and baby spinach and simmer for another 1-2 minutes until the spinach is wilted.
Season to taste and serve over rice or with naan bread.