Combine the flour and spices in a medium bowl and toss each tofu filet until covered, shaking off any excess flour. Set aside on a plate and repeat.
Heat olive oil in a large skillet over medium-high heat. Fry the tofu for 4 to 6 minutes on each side until golden brown. You may have to do this in batches depending on the size of your skillet. Remove tofu from the skillet and set aside.
Make the sauce: In the same skillet, add the shallot and garlic and sauté for about 4 to 5 minutes, stirring occasionally. Deglaze the pan by stirring in the vegan chicken broth, then stir the coconut milk, vegan parmesan cheese, and Dijon mustard. Simmer for about 5 minutes or so, allowing the sauce to thicken slightly. Add spinach and cook until wilted, stirring occasionally. Add crushed red pepper flakes if you want a touch of heat.
Return the tofu to the skillet and spoon some of the creamy spinach sauce over the top. Simmer for an additional 2-3 minutes to let the tofu absorb the flavours. Taste and adjust seasonings as needed (more Dijon, Italian seasoning, salt, etc.)
Serve over rice, mashed potatoes or pasta and enjoy hot!
