Mango chutney(small portions with no high FODMAP ingredients are fine)
Small handful fresh coriander/cilantro
Lime wedge
Instructions
Chop tofu into 1 inch/2.5 cm chunks. Fry the cubes (in batches if needed) in a large skillet in the onion oil and sprinkling of salt. Toss frequently until brown on all sides, for ~10 minutes. Sprinkle with turmeric, fully coat then set on some paper towels to cool and crisp.
For the sauce, heat the garlic and onion oil in a large frying pan on medium heat. Dice the chilli and add to the pan. Add the spices and heat until fragrant (~2 mins), being careful not to burn.
Add the tinned tomatoes and cook down (~5 mins). If using fresh spinach, microwave/steam until fully wilted (~3 mins). Add the spinach to the tomatoes and saute for a few minutes.
Blend the tomato and spinach mixture until smooth (in batches if needed) and return to the pan. Add the tofu, coconut yoghurt, maple syrup, salt and pepper to taste. Cook down for ~10 minutes on medium-low heat to blend flavours.
Heat any sides and serve with rice/flatbreads, yoghurt, chutney and top with fresh coriander and lime wedge.