Pan Fry the Tofu:

Remove the super-firm tofu from the package (Note: this is not the tofu packed in water). Pat dry with a paper towel, then slice into small triangles (or other shape of your choice).

In a small bowl, combine cornstarch, nutritional yeast, salt, and pepper. Stir to combine.

In a large non-stick or cast iron skillet, heat the oil over medium-high heat.

Dunk the tofu pieces in the cornstarch mixture to coat, then carefully place them in the pan. Fry the tofu for about 4 minutes on one side until crispy and golden brown. Flip to cook on the other side.

Once crispy, remove the tofu from the pan and set aside. Turn the heat down to low-medium to prepare the sauce.

Prepare the Sauce:

In the same skillet over low-medium heat, add garlic and cook for 1-2 minutes, stirring frequently, until fragrant. If needed, add another tablespoon of oil before adding the garlic.

Stir in the sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute.

Add the vegetable broth, tomato paste, cream, and spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until the sauce is warm and the spinach has wilted. Taste and adjust salt, pepper, or red pepper flakes as desired.

Remove from heat and stir in fresh basil and grated parmesan.

Gently place the fried tofu into the sauce and flip to coat.

Serve:

Serve immediately over rice, cooked pasta, or with fresh crusty bread.