Press the tofu to remove excess moisture. Wrap in a clean kitchen towel and place a heavy skillet on top for 15 minutes.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add halved cherry tomatoes and cook for 4-5 minutes until the tomatoes soften and release their juices.

Stir in fresh spinach and cook for 2-3 minutes until wilted.

Remove from heat, mix in plant-based cream cheese and Italian seasoning until melted.

Cut pressed tofu into cubes, fold into the creamy sauce mixture, and warm on low heat for 2-3 minutes.

Serve immediately with rice, pasta, or quinoa, garnished with fresh basil.