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Prepare veggies by dicing or slicing onion, finely dicing tomato, mincing garlic, and washing and roughly chopping spinach and cilantro.
Cut tofu into ¾ inch cubes, then add to a mixing bowl with 1 ½-2 tbsp olive oil, 2 tbsp flour and pinch of salt. Mix until well coated, then toss into a non-stick frying pan with a bit more olive oil on medium heat. Keep an eye on it, flipping every few minutes, while you prepare the rice and curry.
If serving with rice, cook rice according to package directions.
Fry the onion in another pan or pot with a bit of olive oil. After a few minutes, add garlic and tomatoes and stir well.
After a few minutes, add in spices (curry, garam masala, cumin, turmeric, fresh or powdered ginger, and salt to taste), tomato paste and coconut milk and mix well. Bring to a simmer.
After a few minutes, add the spinach and cilantro to the curry.
Once the tofu is crispy, remove from heat, mix it into the curry, and serve immediately (over a bed of rice or with naan).