In a large pot, bring 4 cups of water to a boil. Add the chopped spinach and cook for 2-3 minutes until the spinach has wilted and turned bright green. Drain the spinach and let it cool down.
In a blender or using an immersion blender, puree the spinach until smooth. Set aside.
In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
Add the ground cumin, ground coriander, garam masala, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
Add the coconut cream and stir to combine.
Add the tofu cubes to the skillet and stir to coat them with the spices and coconut cream. Cook for 5-6 minutes until the tofu is lightly browned.
Add the pureed spinach to the skillet and stir well to combine with the tofu and spices. Cook for an additional 10-15 minutes until the palak paneer has thickened and the flavors have melded together.
Serve the Palak Paneer hot with rice or naan bread.