Crush the Hot Garlic Pickle into a paste. In a dry frying pan over a medium heat toast the cumin seeds. Add a little vegetable oil and fry the tofu until golden on the outside. Once golden remove from the pan, add all the remaining spices and cook for a couple of minutes.
Add a little more oil and the Hot Garlic Pickle to the pan along with the sliced onion. Cook until soft and well coated in the mixture, add the chopped tomatoes and continue to cook until piping hot.
Return the tofu and cumin seeds to the pan with the frozen peas and spinach and let it all simmer until everything is cooked through.
Serve with fresh coriander, pilau rice and our Mango Chutney.