Place a large casserole dish on a medium-high heat with the rapeseed oil. Once hot enough add the tofu and season well. Cook for 6-8 minutes until the tofu is browned then set-aside.
Add a little more oil to the pan then add the peppers and onions and soften for 8-10 minutes before adding the ginger and garlic for a further 2-3 minutes.
Return the tofu to the pan and add the spices, cardamom pods and cinnamon stick. Mix well until everything is evenly coated.
Add the chopped tomatoes, passata and tomato purée along with the sugar and stock. Bring to the boil by increasing the heat and placing the lid on. Once bubbling, reduce the heat and cook for 30 minutes.
After 15 minutes check the ingredients are not drying out, if they are add some additional boiling water and additional seasoning then return the lid. Cook the rice at this point if using.
Once the time is up remove the cinnamon stick, add the spinach and the zest of half the lime and simmer for a further few minutes before serving alongside the rice.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/ginger-tomato-tofu-curry-8920/