In large saute pan heat evoo over medium high heat. Saute tofu until browned on both sides, remove to a paper towel lined plate.

In the same pan, reduce heat to medium add remaining 1 tablespoon evoo, sauté onion until translucent. Add garlic, ginger and garam masala and sauté another minute. Add tomatoes and spinach, bring to a simmer and cover for 5 minutes.

Using and immersion blender blend well adding up to a cup of water if needed.

Add salt to taste, add tofu and simmer until tofu is hot and ready to serve.

Serve with rice.