For the tofu, stir together the Madras curry powder, the freshly grated ginger and the soy sauce; marinate the Berief organic tofu nature with the mixture and let sit for at least one hour. Then let the marinade drip off and sauté the tofu in a coated pan with a little oil on both sides for 2 minutes at medium heat.
Wash spinach and thoroughly spin dry. Peel the onions and the garlic cloves, remove the seeds from the chili, and slice everything in fine strips. Sauté onions with the garlic in a little sesame oil, then add the chili and the spinach. Deglaze with soy sauce and let the spinach collapse at medium heat. Finally season with salt, pepper, as well as a little grated nutmeg, and garnish with the sesame seeds.
Serve the fried tofu with the sesame spinach and roasted sweet potato.
For more intensive flavour, ideally marinate the tofu overnight.