In a large pot, place Fresh Baby Spinach (500 gram), Black Garlic (1 clove), Himalayan Rock Salt (1 teaspoon), Ground Black Pepper (to taste), and about 2 cups of Water (to taste).
Cover with a lid and bring to a boil, cook on low heat simmering for about 15-20 min or until the spinach is soft. Add the Nutritional Yeast (2 tablespoon).
Puree with an immersion blender, until spinach turns creamy and smooth.
Chop up the Firm Tofu (120 gram) into 1-inch cubes.
Sprinkle with salt and coat each piece in Gluten-Free Oat Flour (1/4 cup) then Gluten-Free Oats (1/2 cup).
Heat up Organic Coconut Oil (1 tablespoon) in a skillet. Once hot, cook the tofu on each side until crispy and golden-brown in color.
Serve the spinach soup in a bowl, and top it with tofu and a drizzle of Extra-Virgin Olive Oil (1 teaspoon).