Sauté the aromatics

• Heat the oil in a pan over medium heat.
• Sauté the green onion, white onion and garlic until soft and fragrant.

Cook the tofu

• Add the tofu to the pan and cook, stirring occasionally, until lightly golden.

Season

• Sprinkle in the cumin, curry powder, paprika, turmeric, garlic powder, salt and pepper.
• Toss to coat the tofu evenly.

Add the chickpeas

• Add the chickpeas and stir to combine.

Simmer with tomato sauce

• Pour in the tomato sauce and simmer, stirring occasionally.

Make it creamy

• Add the coconut milk and cooked bok choy.
• Simmer until the sauce is creamy and slightly thickened.

Serve

• Serve the curry over the cooked rice.