Slice tofu into 1 cm thick pieces.
Mix yogurt, turmeric, salt and pepper in a bowl.
Submerge tofu in the marinade.
Refrigerate for at least 30 minutes.
Heat a grill pan.
Grill tofu for about 2 minutes per side.
Soak currants in warm water for 10 minutes.
Drain currants.

Heat oil in a pan.
Sauté spinach with currants until wilted.
Serve tofu on a bed of spinach.
Finish with a drizzle of pistachio spread.