In a large pan over medium-high, heat the avocado oil. Add the onions and stir until softened. Lower the heat and stir for a few minutes, then stir in the spices. When fragrant, add the jalapeno and stir until softened.
Add the spinach, a couple of handfuls at a time, turning it with tongs until it wilts, then adding more. When almost wilted and bright green, stir in the salt, lemon and coconut cream. Bring to a boil and cook until just softened.
Use a stick blender to puree, then stir in the roasted tofu. Turn to mix, then serve with rice and chutneys.