Preheat oven to 425°F. Combine tofu, just 2 tsp curry powder, 1 tbsp vegetable oil, and a pinch of salt on baking sheet. Toss and bake until tofu is browned in places, 15 to 20 minutes. Transfer tofu to plate and cover to keep warm.

Meanwhile, heat 2 tsp vegetable oil in medium saucepan over medium-high heat. Add onion, just 2 tsp ginger, jalapeño, and garlic and cook until softened, 3 to 5 minutes. Add just 1 tsp garam masala and tomato powder and cook until fragrant, about 1 minute.

Add coconut milk, ½ cup water, ¼ tsp salt, and a pinch of pepper to saucepan with aromatics. Bring to a boil and stir in spinach. Cover, reduce heat to low, and cook until spinach wilts, 3 to 5 minutes. Carefully transfer spinach mixture and lemon juice to blender and pulse until partially smooth, 3 to 5 pulses.

Make small tear at top of quinoa bag and microwave for 60 seconds. Divide warmed quinoa and palak between bowls. Top with roasted tofu. Serve with mango chutney and lemon wedges. Dig in! (TIP: You can also combine precooked quinoa and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Wash hands and cutting board well after handling spicy peppers. You can also roast tofu in air-fryer at 400°F for 6 to 8 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.