Start the brown rice. Cook the rice with the liquid and timing stated on its package, usually about 35–45 minutes plus resting. Start it before the sauce. Drain lentils and pat tofu dry while the rice simmers, keeping the tofu cubes similar in size.

Brown the tofu. Heat 1 tablespoon oil in the wide skillet over medium-high heat. Add tofu in an uncrowded layer and cook for about 10–12 minutes, turning carefully to color several sides. Work in batches if necessary. Transfer the tofu to a clean plate.

Soften the aromatics. Reduce heat to medium and add the remaining tablespoon oil and onion. Cook for about 5 minutes until softened. Stir in garlic and ginger for 30 seconds, then garam masala, cumin, paprika, turmeric, and optional chili flakes for another 30 seconds. Add a splash of water if spices begin catching.

Simmer the tomato-coconut sauce. Add crushed tomatoes, coconut milk, salt, and pepper. Stir and simmer gently, uncovered, for about 8–10 minutes until the raw tomato edge softens and the sauce lightly coats a spoon. Stir the bottom occasionally so the thick sauce does not scorch.

Add lentils, tofu, and spinach. Fold in the cooked lentils and browned tofu. Simmer about 5 minutes until the filling is hot throughout, adding small splashes of water only if too thick. Stir in spinach until wilted, then remove from heat and add lemon juice. Taste before adding more seasoning.

Divide and store. Divide brown rice and tofu-lentil filling evenly among four bowls. Finish with cilantro when serving. For meal prep, chill promptly in shallow containers. Reheat a covered portion to 165°F (74°C), stirring carefully and adding a splash of water if the sauce has thickened.