Whisk together cornstarch, just 1½ tsp bay seasoning, ½ tsp salt, and ½ tsp pepper on plate. Press tofu in cornstarch mixture to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook until golden brown and crispy, 6 to 8 minutes, flipping halfway through. Transfer to plate and cover to keep warm. Wipe skillet clean.

Heat 2 tsp vegetable oil in same skillet over medium heat. Add garlic and spinach and cook until just wilted, 1 to 2 minutes. Stir in just half the coconut milk and nutritional yeast and simmer until sauce has thickened, 4 to 5 minutes. Season to taste with salt and pepper. (TIP: For 4-servings, wilt spinach in 2 batches. Return all spinach to skillet before adding coconut milk.)

Make small tear at top of rice bag and microwave for 90 seconds. Divide rice between bowls and top with creamed spinach, Cajun tofu, and pickled cauliflower. Dig in! (TIP: You can also combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.