Heat the oil in a pan over medium heat.

Add the cumin seeds and allow them to splutter for a few seconds.

Add the finely chopped onion and sauté until translucent.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the chopped spinach to the pan, stirring until it wilts down. This should take about 3-4 minutes.

Once wilted, add the coriander powder, turmeric powder, salt, and pepper, mixing well.

Pour in the water and let it simmer for a few minutes.

Carefully add the cubed tofu to the pan, gently folding it into the spinach mixture.

Allow it to cook for another 5 minutes, letting the flavours meld together. Finally, add the lemon juice, stirring gently to combine.

Serve hot with rice or naan.