For optional roasted tomatoes: preheat oven to 400f. Arrange 2-3 cups cherry/grape tomatoes on a parchment-paper-lined baking sheet and bake for about 45 minutes or until beginning to blacken.

Heat large skillet on medium high.

Sautee onions until translucent. (You do not need to add oil. Just keep stirring so it won't burn.)

Add garlic and ginger and sautee until fragrant.

Add frozen spinach and cook, stirring, for 3 or 4 minutes.

Mix tomato paste, miso, and salt into about 2 cups of water, then add to spinach mixture.

Add tofu and roasted tomatoes and incorporate well. If there's not enough liquid to allow the mixture to simmer for 10 minutes or so, add a half cup of water at a time as needed.

Reduce heat to low and allow the mixture to cook and the liquid to reduce, stirring regularly (be gentle so tofu doesn't crumble).

After cooking down until still very wet but not sitting in a pool of liquid, add the coconut milk and stir gently until well incorporated. If mixture is too thick for your preference, add a half cup of water at a time and allow to heat before serving.

Serve over brown rice and enjoy!