For the Tofu “Scallops”:
1 package extra firm tofu
1 tablespoon soy sauce or tamari
1 tablespoon vegetable broth
1 tablespoon sesame oil

For the Coconut Curry:
1 clove garlic, minced
1 teaspoon minced ginger
3 green onions
1 tablespoon sesame oil
1/4 teaspoon red chili paste (or more if you can take the heat)
1 can coconut milk
2 tablespoons mild curry powder
1/2 teaspoon salt
1/2 cup vegetable broth (I use Imagine Un-Chicken broth)
1 cup spinach, tightly packed
1 tomato, stem removed and cut in quarters