Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion and minced garlic. Sauté for about 3-5 minutes until the onion is softened and translucent.

Crumble the extra firm tofu directly into the pan with the onions and garlic. Stir to combine. Add the curry powder, turmeric powder, cumin, salt, and pepper. Mix well to coat the tofu evenly.

Add the diced fresh tomatoes to the pan. Cook for another 3-5 minutes, stirring frequently. If the pan seems dry, add a little more olive oil.

Add the fresh spinach leaves to the pan. Cover the pan and let it cook for 3-5 minutes, or until the spinach has wilted down completely. Stir gently to incorporate.

Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!