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Slice leek greens thinly, slice carrot into rounds, chop potato into small chunks, slice red pepper.
Boil tofu in salted water for 5–10 mins, drain and let steam dry.
Heat 1 tbsp garlic-infused olive oil in a pan and fry tofu until golden, then set aside.
Add remaining oil and cook leek greens on medium heat for 3–5 mins.
Add allspice, cinnamon, nutmeg and thyme, toast for 30–60 secs.
Add carrot and potato, cook 3–5 mins to coat in spices.
Add red pepper and cook 2 mins.
Add veg stock and soy sauce, bring to boil.
Simmer 15–20 mins until potato is soft and sauce slightly reduced.
Whilst the curry is simmering cook your rice to packet instructions.
Add tofu back in and simmer 5–10 mins.
Finish with lime juice, salt and pepper to taste.
Let sit 5 mins, then serve over rice.