First, take the firm tofu out of the wrapping, drain it well and wrap it in 4-5 paper towels and set it aside.

Then, peel and chop the onions and garlic. Using a knife, peel skin off the ginger and roughly chop it up as well. Wash and chop the celery as well.

You can use 1 pan and cook the tofu first and then the spinach curry sauce. OR, you can use two pans and cook the crispy tofu in one and the spinach curry sauce in the other to cut down on time.

If option two is what you go with, unwrap the tofu and dice it up into pieces slightly smaller than bite sized ones. Then, add olive oil to one pan and add the tofu into it. Set the heat to medium, and let the tofu cook - unstirred - for 5 minutes..

While the tofu is cooking, add olive oil to the other pan and add in the chopped onions and saute the onions for about 15 minutes, stirring often.

Go back to the pan with the tofu and add in the coriander and smoked paprika and toss the tofu in it until well coated. Then, leave tofu to cook for another 5 minutes over medium heat - and do not disturb it.

Then, toss the tofu again and let cook another 5 more minutes. At this point the tofu should be crispy. If not, then cook about 2-3 more minutes. Season with salt and pepper to taste. Then, turn off the heat and set pan aside to finish the spinach curry sauce.

Going back to the pan with the onions which should be done sauteing for 15 minutes, add in the garlic and ginger and saute 3 minutes.

Add in the celery, coriander, smoked paprika, and turmeric and stir well for 2-3 minutes.

Turn the heat off and add the onion/celery mix into a blender.

Also add in the jalapeno, vegetable stock, and bag of spinach and blend until all ingredients are blended into a smooth creamy consistency.

Season with salt and pepper to taste.

Pour spinach curry sauce into a serving bowl and toss in the crispy tofu and toss until mixed well. OR, serve crispy tofu with the spinach curry sauce on the side or drizzled over it.