Preparation

Step 1: Prepare the tofu

1. Press the tofu block using a tofu press or by placing it between two plates with a weight on top. Let it sit for 15 minutes to remove excess water.
2. Cut the tofu into bite-sized cubes.
3. Heat 1 tablespoon of oil in a non-stick pan and sauté the tofu until golden on all sides. Remove and set aside.

Step 2: Build the aromatic base

1. Heat the remaining tablespoon of oil in a large pot or deep skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Add the spices

1. Add curry powder, turmeric, cumin, coriander, and chili flakes (if using). Stir well to coat the onions and release the aroma of the spices.
2. Add the diced tomatoes and cook for 5-7 minutes until they soften and break down, forming a thick paste.

Step 4: Incorporate the liquid and vegetables

1. Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
2. Add the bell peppers and zucchini, allowing them to cook for 5 minutes.
3. Stir in the chickpeas and cooked tofu, letting the flavors meld together for another 10 minutes.

Step 5: Finish with greens and lime

1. If using spinach or kale, stir it in during the last 2-3 minutes of cooking until wilted.
2. Squeeze fresh lime juice into the curry and adjust the seasoning with salt and pepper.