1cupvegan creamor full fat unsweetened coconut cream
Instructions
In a bowl add the flour, cornstarch, salt, and smoked paprika and stir well.
Break up the tofu into bite size pieces with your hands and toss in the flour mixture stirring gently to coat without breaking up the tofu further.
Add olive oil into a hot pan and stir fry the tofu until flour begins to crust about 6-7 minutes over medium heat. stir gently so it doesn't stick too much to the pan. Non-stick pan is optimal for this. once cooked set aside.
In the same pan add in the 2 tbsp olive oil and diced onion, red pepper flakes and garlic and cook over medium heat until the onion starts to become slightly translucent.
Add in the remaining seasonings and herbs; basil, parsley, oregano, thyme, and black pepper,
Next pour in the vegetable broth and stir to get everything combined and any flour remnants from the tofu combined in.
Sprinkle in the spinach and tomatoes and stir in the nutritional yeast. Lastly pour in the vegan cream.
Cook for 5 minutes more on medium low heat so everything has a chance to distribute it's flavor. Finally, gently toss in the set aside tofu. Stir gently so the tofu doesn't get too broken up.
Serve hot, Try it over a bed of rice or noodles. Optionally substitute the tofu for chickpeas or white beans for a soy free version.