In a blender mix the green chilies, garlic, shallots, ginger, lime juice and half of the fresh coriander (a little water as needed), and puree.
Boil a kettle and pour the water over the tomatoes in a bowl.
Chop the tofu into 1 cm cubes. Skin the tomatoes and chop finely.
Wash the spinach and drain, removing as much liquid as possible.
Heat olive oil in a non-stick pan. Once hot, add the tofu and lightly toast. Remove from heat and put on a plate, lightly cover with salt, chili powder and garam masala. Then add the cumin seeds into the oil, and toast until they pop.
Pour the puree into the pan, and cook for about twenty seconds; then add in the spinach (without water as its own moisture will be plenty). Turn the heat up, until the spinach hisses, then turn down low, and cook for 5 minutes, or until completely wilted. Leave the lid off to ensure any extra liquid is boiled off.
Add the tomatoes and stir.
Add the tofu back in. Cook for 10 minutes.
Garnish with fresh coriander and serve with plain basmati rice.

3 green chilies
6 cloves garlic
1 banana shallot
2 cm piece of ginger, peeled and shredded
Lime juice
Generous handful of fresh coriander
250 g smoked tofu
500 g spinach
4 medium sized tomatoes (preferably San Marzano)
1 teaspoon cumin seeds
Red chilli powder
Salt
Garam masala
Olive oil