Step 1

Tear the tofu into chunks.

Step 2

Cover the tofu chunks with cornstarch.

Step 3

Cook the tofu in a pan with olive oil until crispy. Set aside.

Step 4

In the same or a new pan, add olive oil.

Step 5

Add the diced onion and minced garlic. Cook until translucent.

Step 6

Add the halved cherry tomatoes and a little salt. Cover the pan and cook on medium heat until the tomatoes become soft.

Step 7

Once the tomatoes are soft, add the plant-based cream cheese, tomato puree, water, Italian seasoning, and salt to taste. Stir well.

Step 8

Add the cooked tofu to the pan and stir for a few minutes.

Step 9

Turn off the heat and add the spinach. Stir until the spinach is wilted.

Step 10

Cook the rice according to the package instructions.

Step 11

Divide the cooked rice into meal prep containers, filling each container halfway.

Step 12

Fill the other half of each container with the tofu-tomato-spinach sauce.