Heat 1 tbsp of the coconut oil in a non stick pan and add the garlic slices, chilli and half the almonds. Stir in the curry paste and spinach, cover the pan for 2 minutes, until spinach wilts, and mix together well.
Preheat the oven to 200°C/180Fan/Gas6. Cut the Tofoo into 4 horizontally and lay 2 slices side by side on to a non stick baking sheet. Spoon the spinach mixture over. Top with remaining 2 Tofoo slices.
Mix the honey with remaining coconut oil, brush over the Tofoo, scatter the rest of the almonds over the top.
Bake for 20 minutes and serve in slices with cooked pilau rice. Garnish with lemon zest and sliced red chilli.