Add the crushed tomatoes, coconut milk, cauliflower, bell pepper, and tofu, and mix everything to coat. Turn the heat up to high and bring everything to a boil. Lower the heat to a simmer and cook, covered, for about 20 minutes, or until the cauliflower is soft and cooked through. Turn off the heat and stir in the spinach to wilt.
Serve the curry over rice or any grain of choice, with a squeeze of fresh lime, if preferred. Enjoy :)
Recipe by Golubka Kitchen at https://golubkakitchen.com/our-favorite-weeknight-curry/