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1) Cut the tofu into 1/4 inch cubes. Spread tofu in a single layer on a paper towel-lined plate. Drain for 5 minutes, remove to a medium sized bowl. Sprinkle with garlic powder and gently toss to coat. Set aside.
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2) Thaw spinach by cutting small slit in center of pouch and microwaving on high for 2 minutes*. Using a clean dishtowel, or paper towels, wring water from spinach. Repeat 2 -3 times until all water is removed from spinach.
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3) Place frozen artichoke hearts in a covered microwave safe dish and cook on high for 2 1/2 minutes. Chop artichoke hearts into 1/2 inch pieces.
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4) Using a medium sieve or a colander, drain Fire Roasted Tomatoes and set aside.
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5) Heat a 10 inch skillet over medium heat, spray to coat with cooking spray.
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6) Immediately add crushed garlic, artichoke hearts, basil, red pepper flakes, oregano, and pepper to pan. Cook, stirring frequently, for 5 minutes.
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7) Add tofu to pan. Cook for 4 more minutes, stirring frequently but gently so as not to break tofu.
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8) Reduce heat to medium-low. Distribute spinach evenly over skillet by tearing apart by hand. Stir continuously until spinach is evenly and thoroughly integrated.
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9) Add Cream Cheese. Stir gently until completely combined, about 3 minutes.
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10) Fold in drained tomatoes gently. Allow to simmer for 3 minutes without stirring. Remove from heat. Add up to 1/4 teaspoon salt to taste.
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11) Divide evenly onto 2 plates. Sprinkle 1 tablespoon of Parmesan cheese over each portion. Enjoy!
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*Please note, microwave times may vary slightly
