Vegan Curry with Tofu

Ingredients

• 2 tablespoons avocado oil or neutral-flavored oil
• 2 teaspoons cumin seeds
• 2 teaspoons black mustard seeds
• 6 cloves garlic, minced
• 2-inch piece fresh ginger, minced or grated
• 1 to 3 serrano peppers, diced
• 1 1/2 teaspoons coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 15 to 20 dried curry leaves
• 1 (13.5-ounce) can full-fat coconut milk
• 1 (8-ounce) can tomato sauce
• 1 tablespoon organic cane sugar
• 1 small cauliflower head, cut into small florets
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1 (14-ounce) block extra-firm tofu, previously frozen and defrosted
• 2 teaspoons sea salt
• 2 teaspoons garam masala
• 3 cups baby spinach, chopped
• ½ to 1 tablespoon freshly squeezed lemon juice
• 1 cup cilantro leaves and tender stems, chopped
• Cooked white or brown rice, or flatbread of choice