1 block firm tofu drained, pressed & cut into 4 rectanglessalt & pepper to taste2 tablespoons olive oil separated1 small yellow onion diced6-8 cloves garlic smashed and peeled1 16-ounce jar roasted red peppers drained1 cup non-dairy cream or sub non-dairy milk1/2 cup grated vegan parmesan I used Follow Your Heart1 cup cherry tomatoes halved, or grape tomatoes2 handfuls spinachfresh basilred pepper flakes optional
Get the recipe: https://www.thissavoryvegan.com/crispy-tofu-in-roasted-red-pepper-sauce/