Bring a large pot of water to a boil.

Add the spinach and cook for about 2 to 3 minutes until they turn bright green and slightly wilted.

Quickly remove the spinach from the boiling water and plunge into a bowl of iced water. This stops the cooking process and preserves the vibrant color of the spinach.

Drain the spinach after a few minutes in the iced water and squeeze out the excess water.

Mix the tofu cubes with Garam Masala, turmeric, and a pinch of salt.

Heat the oil in a pan and sauté the tofu until golden brown on all sides. Keep it in a covered dish to stay warm.

In the same pan, heat 2 tablespoons of oil. Sauté the onion until it caramelizes slightly. Add the garlic, ginger, and green chilies, and continue cooking until the onions are translucent.

Add the tomatoes, Garam Masala, cumin, coriander, and turmeric. Cook until the tomatoes are tender.

Add the blanched spinach to the pan, mix, and cook for 2 minutes.

Let it cool slightly, then blend everything in a blender to create a smooth sauce.

Put the blended sauce back in the pan. Add the warm, golden tofu. Simmer everything together for 5-10 minutes so the tofu absorbs the flavors of the sauce.

Lower the heat slightly, then gently incorporate the spiced coconut cream into the pan. This will allow the cream to mix evenly with the sauce without boiling, which could cause it to separate or reduce its flavor.

Serve hot with basmati rice or naans.