• Peel, then slice carrot into 1/8-inch rounds.
• Cut potato into 1/2-inch pieces.
• Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.

• Add carrot, potato, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway until tender and golden-brown, 20-24 min.

• Heat a large non-stick pan over medium-high heat.
• While pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
• Cook tofu until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet.
• Bake in the top of the oven until golden, 6-8 min.**

• When tofu and veggies are nearly done, reheat the same pan over medium.
• While pan heats, roughly chop spinach.
• When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook, stirring often to remove any browned bits from the pan, until unions are golden-brown and begin to soften, 2-3 min.

• Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
• Add spinach, half the cream cheese (use all for 4 ppl), remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any juices from baking sheet.
• Cook, stirring often until spinach wilts and sauce is smooth and thickens slightly, 1-3 min.

• Thinly slice tofu.
• Divide tofu and veggies between plates
• Spoon some of the spinach sauce over tofu, with remaining sauce on the side.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.