Chop up 2 bunches of spinach.

Chop 1 large onion.

Chop tomatoes.

Chop up tofu.

Boil water, add spinach and cook for 3 minutes. Drain and add to a food processor. Pulse until it's smooth.

To make the "cream", take 1/2 cup of DairyPure Lactose Free Reduced Fat Milk and 1 tbsp butter spread. Microwave or melt it slightly (20 seconds in the microwave should do it) and stir it together. I would do this right before you need to add it to the recipe, but you can do it a little earlier and let it sit. Saute tofu.

Then take tofu out of the pan.

Add oil and cook the cumin seeds until they are toasted (this should take 3 minutes). Add the onion and cook for around 4-5 minutes (you want it to soften). Add the ginger, garlic, tomatoes, garam masala, turmeric, and cayenne pepper. Cook for 10 minutes.

Add the pureed spinach and tofu back to the pan.

Add in the "cream" and keep stirring. Cook for around 15 minutes more and keep stirring while it cooks.

Serve.