Begin by preparing the tofu. This step should be done in advance.
1 Preheat the oven to 230 C (450F), Gas Mark 8.
2 Place all of the marinade ingredients into a blender and blend until smooth
3 Chop the tofu into large bite-size chunks and place in a freezer bag. Pour in the marinade, massage the marinade around the tofu and refrigerate for at least 4 hours.
4 After the 4 hours, layer a baking sheet with parchment paper and place the tofu pieces on the parchment. Add a teaspoon of any leftover marinade on top of each piece of tofu and place in the oven for 25 minutes, or until just starting to blacken at the edges.
To prepare the curry
1 Over a low heat, heat the oil in a large frying pan. Add the ginger, garlic and mustard seeds and stir for 15-20 seconds for the seeds to pop.
2 Add the onions and cook on a low heat for 10-15 minutes until softened.
3 Add the mushrooms and cook for a further 5 minutes to soften
4 Remove the shiitake mushrooms from the stock and finely chop. Add to the pan with the stock, stir well and cover and simmer on a low heat for 10 minutes.
5 Remove the lid and simmer for a further 5 minutes to reduce the liquid.
6 Add the tinned tomatoes, curry powder, turmeric, black pepper and water and cover again simmering for a further 20 minutes for the tomatoes to break down.
7 Remove the lid, add the spinach, a splash of vodka (if using), and cook uncovered for a further 10 minutes.
8 Turn off the heat, add the garam masala, methi leaves (if using), stir in the fresh or dried chilli and chopped coriander, leaving a little for garnishing when serving.
To serve the dish
1 Place the prepared tofu tikka in the bottom of a casserole dish.
2 Pour over the curry.
3 Cover and bake in the oven for 30 minutes at 200C (400F), Gas Mark 6
4 Serve with a garnish of coriander and your chosen accompaniment.