Chop onion, garlic, and pepper finely. Heat the olive oil in a frying pan, add the onion, garlic, coriander, pepper and the peas and cook on medium heat for 10 minutes.
Add the plant milk, 100 ml water and cumin, bring to the boil and simmer on low heat for 15 minutes. Then mix with a hand blender.
Wash the Swiss chard and cut into 2cm strips. Wash spring onion and cut into 1cm strips. Wash spinach, parsley and dill and chop finely. Add cabbage, spring onions, spinach, parsley and dill to the sauce and cook over low heat until soft. Season to taste with salt and pepper.
In the meantime, crumble the tofu with a fork or by hand. Mix the tofu, rapeseed oil, turmeric, Kala Namak and salt in a bowl and place on the warm vegetables before serving.