In large bowl, add tofu, 1 tsp. olive oil, 1 tsp. rice vinegar, nutritional yeast, turmeric and 1/4 tsp. salt. Gently toss until tofu is evenly coated in turmeric mixture. Marinate approximately 15 minutes.

In high-speed blender, blend cashews and water on high for 1-2 minutes or until smooth with the consistency of heavy cream. Set aside.

Place defrosted spinach in clean kitchen towel and wring out excess liquid. Place spinach in food processor and puree until mostly smooth, about 1 minute. Set aside.

In large nonstick pan, heat 1 Tbsp. olive oil over medium-high heat. Add tofu and let cook, stirring often, for approximately 5 minutes or until tofu is starting to brown on the edges. Remove from pan and set aside.

In large nonstick pan, add remaining 2 Tbsp. olive oil over medium heat. Add onion, garlic and ginger, stirring frequently for 10 minutes or until evenly lightly browned.

Add coriander, cumin, garam masala, red pepper flakes, black pepper and 1/2 tsp. salt. Saute 3 minutes, stirring often, until spices are very fragrant.

Add tofu, spinach, cashew cream, 3/4 tsp. salt and 1 tsp. rice vinegar. Let simmer 1-2 minutes or until completely warmed through. Season to taste with additional salt and pepper, if needed. Serve immediately.