Press the super-firm tofu between paper towels or a clean kitchen towel to remove excess moisture—this is crucial for achieving a crispy exterior. Cut the tofu into bite-sized cubes or rectangular slabs, about 1 to 1.5 inches thick. In a shallow bowl, whisk together the cornstarch, nutritional yeast, 3/4 teaspoon salt, and 3/4 teaspoon black pepper until well combined. This coating will create a golden, crispy crust when pan-fried.

Heat the avocado oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, coat each piece of tofu thoroughly in the cornstarch mixture, shaking off excess, then place it in the hot oil. Sear for 3-4 minutes on the first side without moving—this allows the coating to crisp and brown. Flip and cook the other side for another 3-4 minutes until both sides are golden and crispy. I like to let each piece sit undisturbed during cooking so the coating gets that satisfying crunch. Once done, transfer the tofu to a plate.

In the same skillet, add the minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden. Add the sun-dried tomatoes, oregano, chili flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper, stirring constantly for about 1 minute to toast the spices and awaken their flavors. Pour in the vegetable broth and tomato paste, stirring well to combine, then add the cashew cream and stir until smooth. The tomato paste and cashew cream create a rich, luxurious base that balances the acidity and adds depth.

Add the spinach to the sauce and stir gently until it wilts, about 1-2 minutes. Remove the skillet from heat and fold in the fresh basil leaves and vegan parmesan, stirring just until combined—adding these at the end preserves their bright flavors and texture. Gently add the crispy tofu back into the sauce, tilting the pan and spooning the sauce over each piece to coat evenly. I find that returning the tofu at the very end keeps the crispy coating from getting soggy while still allowing it to absorb all those delicious flavors.

Transfer the tofu and creamy sauce to serving plates or bowls, making sure to distribute the sauce and wilted spinach evenly. You can serve this over pasta, rice, or with crusty bread to soak up the sauce. The contrast between the crispy tofu coating and the silky, rich sauce makes this dish absolutely irresistible.