Italian Tofu Curry

My attempt at "fusion" cuisine, I guess. I started with the idea of seared tofu, and when I was done brainstorming I had spinach, tomato, and basil. My measurements here are approximate.

1 Pkg Firm Tofu
1 Onion
1/2 Cup Coconut Milk
1 Can Diced Tomatos
2 Tsp Minced Ginger
2 Cloves Garlic
1 TB Lime Juice
2 Cup Spinach
1/4 Cup Chopped Basil
1 TB Sweet Curry Powder
2 Tsp Red Pepper Flakes

Press the tofu and cut into triangles or strips. Dice the onion. Sear the tofu in a pan with a little oil and set aside. Sautee the onion, garlic, and ginger for about 3 minutes, add tomato, coconut milk, lime, basil, curry powder, and red pepper flakes. Simmer for a few minutes, then wilt in the spinach. Serve tofu on pasta or rice and top with sauce. Grate some parmesan on top.

I messed this up slightly, as I tried to do it all at once in a single pan, and ended up wrecking the tofu. It tasted just as good, but I imagine having crisped up the tofu it would be even better. There is something, though to simmering the sauce in a pot that the tofu is also in, so I need to figure out how to perfect this. We served it all over a spinach linguini. I forgot the parmesan, but it would be delicious, I'm sure.