Preparation

• In a food processor, combine half of the onions, the garlic, ginger, chile, 2 tsp. of the garam masala, and 2 tsp. water, and pulse into a paste.
• In a medium bowl, toss the tofu with the remaining 1 tsp. garam masala, 1 tsp. salt, and 1/2 tsp. pepper.
• Heat 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing the cubes occasionally and adjusting the heat as necessary, until golden brown all over, about 10 minutes; transfer to a paper-towel-lined plate to drain.
• Heat the remaining 1 Tbs. oil in the same skillet over medium-high heat. Add the remaining chopped onion and a pinch of salt, and cook, stirring, until light golden brown, 3 to 4 minutes. Reduce the heat to medium, add the garlic and ginger mixture, and cook, stirring constantly, until dry and fragrant, 3 to 4 minutes.
• Add the spinach in batches and cook, stirring often, until wilted, 3 to 4 minutes. Remove from the heat and let cool 1 minute. Stir in the yogurt a little at a time, and then gently stir in the tofu. Season to taste with salt and pepper. Serve topped with the almonds.