Cut potatoes into 1" pieces. Place in a microwave-safe bowl with 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until tender, 5-7 minutes.

Carefully remove from microwave. Drain any excess liquid.

While potatoes microwave, drain tofu. Line a plate with a paper towel. Cut tofu into 1/4"-thick rectangular planks. You should have 8 pieces total. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

Season both sides with seasoned salt.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and lightly browned, 4-6 minutes.

Stir in pesto and half the minced garlic and parsley (reserve remaining for sauce). Stir often until potatoes are coated, 1-2 minutes.

Remove from burner.

While potatoes cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and cook undisturbed until golden-brown, 3-4 minutes per side.

Transfer tofu to towel-lined plate and tent with foil to keep warm.

Keep pan over medium-high heat; no need to wipe clean.

Reduce heat to medium and add 1 tsp. olive oil. Add spinach and remaining minced garlic and parsley to hot pan and stir occasionally until wilted, 1-2 minutes.

Add cream base, cheese, and a pinch of pepper. Stir occasionally until cheese melts and sauce thickens slightly, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping tofu with sauce and garnishing with crispy onions. Bon appétit!