Preheat the oven at 400°F (200°C)
Cut the tofu into cubes, place them on baking paper and sprinkle some nutritional yeast, salt and pepper over the tofu (you can also add a bit of oil if you want to). Bake in the oven for 30 minutes, or until they have a light golden brown color. Turn them over halfway.
Bring a pot to a boil and add the washed spinach leaves. Cook for about five minutes.
Rinse the spinach with some cold water and set aside.
Cut the onion, garlic, ginger and chili peppers.
Heat 2 tablespoons of cooking oil (I used coconut oil) in a frying pan. When heated, add the cumin seeds together with the onion, garlic, ginger and chili peppers.
Cook for about 3 minutes on medium high heat. Next, add the chopped tomato and cook it until the tomato gets soft. Remove from heat and let it cool down a bit.
Put everything in a food processor or blender together with the spinach and a splash of water. Mix into a smoothe paste.
Using the same frying pan, heat 1 more tablespoon of oil and add all the spices and salt. Mix it all together before adding in the spinach paste.
Also add the coconut cream and let it simmer for about 5 minutes.
When the tofu is nicely baked, mix it well with the curry and remove from heat.
Serve with basmati rice or Indian bread.
Optional: garnish the palak tofu with a swirl of coconut cream and some chili flakes.