Press tofu using desired method. (I wrap mine in a towel and then place between two chopping boards with a cast-iron skillet on top and leave for at least 20 minutes.)
In a small bowl combine all the spices with the 1/4 cup of Almond Milk – set aside until later.
Place a large pan over medium-high heat. Once hot, add olive oil followed by the red onion – sauté until the onion is beginning to soften.
To the pan, add tomatoes and spinach cook until the tomatoes are softening and the spinach has wilted. Remove the veggies from the pan and set aside while you cook the tofu.
In the same pan, crumble in the tofu (I just press the tofu between my fingertips). Add the milky spice mixture and cook for 5-10 minutes or until the milk has been completely absorbed.
Add the veggies back to the pan and combine everything well.
Spoon the mixture over your toasted sourdough and garnish with some coriander leaves and hot sauce.