Remove your 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.

To a small bowl, add the 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 batter to coat all over, then carefully place on the pan. Pan fry the slices for about 4 minutes on one side until crispy and golden brown. Carefully loosen the pieces from the bottom of the pan using a spatula or even a fork and flip to cook on the other side.

Remove the tofu from the pan and set on a plate nearby. Turn the heat down to low-medium and let it cool down a bit before you make the sauce. If there is a lot of cornstarch in the pan, wipe it out carefully.

In the same skillet over low-medium heat, add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. There still should be some oil in the pan, but if there is not, add another tablespoon before adding the garlic.

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

Now add the broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.

Remove from heat and stir in the fresh basil and grated parmesan. Place the fried tofu pieces in the sauce and gently flip them over so they are coated.

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