• Heat a large non-stick pan over medium-high heat.
• While the pan heats, pat tofu dry with paper towels. Cut tofu into 1/2-inch cubes.
• When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
• Add tofu, then season with salt, pepper and Cumin-Turmeric Spice Blend. Pan-fry, turning cubes occasionally, until crispy and golden, 4-5 min. (TIP: If spices start to burn, reduce heat to medium.)
• Transfer to a plate.

• Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
• Cut tomato into 1/2-inch pieces.
• Roughly chop spinach.
• Roughly chop cilantro.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear for 3-4 min per side, until tenders are golden and cooked through.**
• Remove from heat, then transfer chicken breast tenders to a plate. Cover to keep warm. 

• Return the same pan to medium.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add onions and tomatoes. Cook, stirring occasionally, until softened, 3-4 min.

• Stir in tikka sauce and stock powder. Cook, stirring often, until sauce thickens slightly, 30 sec.
• Add 1 cup (2 cups) water and half the chickpeas with their canning liquid to the pan (use all for 4ppl). Bring to simmer over high.
• Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until chickpeas are tender and tomatoes are broken down, 8-10 min.

• Add spinach, half the tofu and half the cilantro to the pan. Cook, stirring often, until spinach wilts, 1-2 min. (TIP: If curry reduces too much, add 2 tbsp water at a time, until desired consistency is reached.)
• Season with salt and pepper, to taste.

• Divide curry between bowls.
• Top bowls with remaining tofu and chicken breast tenders.
• Sprinkle remaining cilantro over top.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove from heat, then transfer chicken to a plate. Cover to keep warm. 

Top bowls with chicken.