Preheat oven to 200°C.
Cube tofu and arrange in a baking dish.
Mix passata, coconut milk, nutritional yeast, paprika and oregano.
Stir through chopped sun-dried tomatoes.
Pour sauce over tofu.
Bake for 25 minutes.
Stir through spinach and return to oven for 5 minutes.
Cook rice separately.
Finish with fresh basil and divide into four portions.