Ingredients:

1 lb firm tofu, large dice
3 Tbsp vegetable oil
4 tsp Urban Accents Kashmir Garam Masala, divided
2 tsp Kosher salt
3 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
2 plum tomatoes, finely chopped
1 pound baby spinach
1/2 cup plain Greek whole-milk yogurt

Directions:

In large bowl, combine tofu with 1 Tbsp vegetable oil, 2 tsp Kashmir Garam Masala, and 2 tsp salt. Mix gently to coat tofu; set aside.
 
Heat 1 Tbsp of oil in a large frying pan over medium-high heat. When oil starts to shimmer, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.  Wipe out the pan, return it to stovetop over medium heat, and add remaining 1 Tbsp oil.  Add garlic and onion and cook, stirring occasionally, until onion is tender and browned, about 3 minutes. Stir in tomatoes and cook until they just start to soften, about 2 minutes.  Add spinach in handfuls and stir frequently, scraping the bottom of the pan to incorporate any browned bits. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in tofu and cook until heated through, about 2 minutes.  In a medium bowl, stir together remaining 2 tsp Kashmir Garam Masala and yogurt; salt to taste.  Add to spinach mixture and stir until well mixed; warm for 30 seconds and serve.