Dice the Tofu Spinacia. Mix the cornflour with the curry powder and toss the tofu in it until well covered. Put on a plate and set aside.
Wash the ginger and the turmeric roots thoroughly and rub dry. Slit open the chilli pepper lengthwise, remove the seed and cut into narrow strips. Finely dice the ginger and turmeric.
Heat the canola or coconut oil in a large frying pan and sauté the spices before finally adding the mustard seed. Once the mustard seeds have burst, put the spinach leaves on top, reduce the heat and either stir the pan contents or cover them with the pan lid until the spinach has wilted.
In a second pan, heat ample coconut oil and fry the coated tofu cubes on all sides until crisp. This takes a little time – but is well worth the wait. Using a hand blender, mix the cashew nut butter well with the water, then add the resulting cashew cream to the spinach mixture and stir in well – thicken carefully over a medium heat. Season with salt, pepper and a little freshly pressed lime or lemon juice.
Plate up as desired and serve with boiled rice and roasted cashews.
