Dice the tofu into bite-sized pieces. Fry in a pan with 2 tbsp vegetable oil from all sides until lightly browned. Take it out of the pan and set aside.

Blanch the spinach in a pot with boiling salt water for about 2 minutes. Drain and rinse with cold water (some ice cubes can help you here). Allow the spinach to drip off for a short moment and then blend it.

Finely dice the onion and garlic cloves. Heat the remaining 4 tbsp of vegetable oil in the pan and fry the cumin powder on medium heat for 1 minute. Add onion and garlic. After another 2-3 minutes add turmeric, coriander and chili and keep frying. Pour in the diced tomatoes, spinach as well as the cream and heat it all up while stirring.

Season the spinach curry with salt and pepper, fold in the fried tofu cubes and sprinkle with garam masala on top. Serve with rice, chapati or naan bread.