Press the water out of the tofu by wrapping it in a clean dishcloth. Manually press the water out into the dishcloth gently for one minute. Cut into cubes and place in a medium bowl.

Make the rub. Combine the cumin, coriander, ginger, turmeric, cinnamon and brown sugar. Sprinkle over the tofu covering evenly. Set aside.

Heat 1/3 cup of vegetable broth in a large sauté pan. Season with a pinch of salt and ground black pepper. Add the shallots and sauté for about 3 minutes. Add the ginger, garlic, chile, cumin, nutmeg and cayenne. Sauté until everything is soft and translucent. This should take another 3 minutes. Top the sauté mixture with the spinach. Add 1/2 cup of vegetable broth. Cover and let steam for 3-4 minutes or until the spinach is wilted,

Add the spinach mixture, salt, pepper, maple syrup, coconut milk and lime juice to a food processor and process until smooth. Taste and adjust seasonings. Set aside.

Take the same sauté pan, rinse it out, dry with a paper towel and heat the teaspoon of oil. Add the tofu cubes and sauté until they are crisp and brown on all sides. This will take about 3-5 minutes. Remove from sauté pan and set aside.

Pour the spinach mixture back into the sauté pan and cook until bubbly about 3-5 minutes. Remove from stove and add in the crispy tofu.

Serve with rice and lime wedges and a sprinkle of red chili flakes if you desire.