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Soak the spinach or greens in boiling water, cover, and leave to sit for 5 minutes. Drain and set aside.
Peel and roughly chop the onion, garlic, and ginger.
Blend the sauce: in a blender, add the spinach, onion, garlic, ginger, coconut milk, lime juice, curry powder, cumin, black pepper, salt, tamari, and maple syrup. Blend until smooth and adjust seasoning to taste.
Heat a non-stick pan over high heat. Add 15 ml oil, then fry the tofu cubes for 4–5 minutes, stirring regularly until golden all over. Add 30 ml tamari and 15 ml maple syrup, stir for 1 minute to coat the tofu, then turn off the heat.
Add the chickpeas and chopped red chilli to the pan.
Pour in the blended sauce and gently combine. Heat through for 2–3 minutes if needed.
Serve with rice, a drizzle of coconut milk, pickled red onion, and optional fresh coriander or chilli flakes.