Start by melting your coconut oil in pan at medium heat. Chop your onion and ginger very finely. You can use a food processor for this step to speed things up. Add your onion and ginger to the pan and cook for about 3 minutes. Add all your seeds (cumin, coriander and mustard) to the pan and sauté them for about 2 minutes. Then add all your spices (Turmeric, chili powder, nutritional yeast and garam masala). Salt and pepper to taste.
Cut your tofu block into 12 pieces and add it to your pan. Cook until you see a nice brown crust on its corners. This should take about 5 minutes. Beware not to over do it, you might burn your spices.
While your Tofu is cooking, microwave your frozen spinach for 4 minutes on high heat. Once defrosted, add your spinach to the pan and stir. Cook for 3 minutes and then add your coconut cream. Stir and remove from the heat. Add half of your lemon juice and taste. If you feel like it needs to be more acidic then add more. This is entirely up to you.
Serve with some basmati rice or naan.