In a medium sized pan, lightly crisp your diced tofu in the olive oil and garlic; strain extra oil and set it aside.
In a separate large pan (even a wok will work), use the extra olive oil, add the curry, turmeric, cumin, ginger, and water; simmer while stirring it with a whisk (should be very quick); add the yogurt and stir until it turns into an even creamy mixture; begin adding handfuls of spinach in small amounts and stirring in mixture until it is partially shrunken; keep stirring it until all of the spinach has been covered in the mixture.
Remove spinach mixture from heat and place into a blender; blend on low until it begins to look slightly creamy (if you need to add a little bit more water, add a dash more until blender begins to evenly mix it);
Remove from blender, return spinach mix to the pan and simmer it while you stir in the tofu and add the pine nuts.
I like it best the way it is without the salt, Bragg's will alter the taste slightly if you want...It actually is better than the saag in most Indian restaraunts.