Begin by pressing the firm tofu. Wrap it in a clean kitchen towel or paper towel, and place a heavy object on top for about 15 minutes to eliminate excess moisture. Once pressed, cut the tofu into 1-inch cubes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Add the pressed tofu cubes to the skillet, spreading them out to avoid overcrowding. Cook for about 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.

Stir in 4 cups of fresh spinach, cooking until wilted, about 2-3 minutes. Pour in one can of diced tomatoes and 1 tablespoon of Italian seasoning, stirring to combine.

Pour in 1 cup of cream or coconut milk, stirring to combine, and bring to a gentle simmer for 3-5 minutes.

Taste and adjust seasoning with salt and pepper as desired.

Serve immediately over quinoa or brown rice, or let cool for meal prep storage.