Place 2 teaspoons of avocado oil in a large skillet over medium-high heat. Cut tofu into 1-inch cubes and add to the pan. Cook for 5 minutes, or until lightly browned, stirring occasionally. Remove tofu from pan and set aside. Take pan off of the heat for now, but don't wash it as you'll use it again soon.
In a food processor or blender, combine tomatoes and ginger. Pulse until they form a smooth puree. If you don't have a food processor, you can just mash the tomatoes and ginger with a fork. Set aside.
Return pan to the stove over medium heat. Add tomato mixture, ginger, cumin, and turmeric. Cook for 5-7 minutes, or until the tomato mixture has reduced by half.
Add spinach and salt. Cook for 10 minutes, or until spinach is heated through. Pour in the coconut milk and cook another 5 minutes, or until everything is hot and well-combined.
Fold in tofu and let simmer for 3-5 minutes. Serve with brown rice or whole wheat flat bread.