This tofu with a Mediterranean flavor profile cooks to a beautiful brown color and has crispy edges. Allow time to press and drain the tofu before cooking.
- 1 14-oz package extra-firm tofu
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp minced garlic
- 1 tsp minced parsley
- 1 tsp minced rosemary
- 1 tsp minced thyme
- 1/4 tsp sea salt
- 1/2 tsp coarsely ground black pepper
- 3 tbsp extra-virgin olive oil
- 4 medium cloves garlic, chopped
- 2 bunches fresh spinach (about 2 lb), thoroughly washed
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Zest of 1 lemon (about 1/2 tsp)
Makes 4 servings.
Cut the tofu into 2 equal pieces.
Slice each piece in half, horizontally, making a total of 4 slices. To press and drain the tofu, place the slices in a single layer on a shallow dish or tray, with paper towels underneath and on top of the tofu. Place another dish or tray on top of the tofu and weigh it down with several cans of food or a heavy skillet.
Refrigerate for at least 30 minutes.
Meanwhile, combine 2 tablespoons of the extra-virgin olive oil, vinegar, garlic, parsley, rosemary, thyme, salt and pepper.
After the tofu has drained, discard the excess liquid and pat the tofu dry with a paper towel. Place the tofu in a shallow dish and pour the balsamic marinade over it. Refrigerate for at least 30 minutes. Marinating longer will give the tofu a more intense flavor.
Heat the remaining extra-virgin olive oil over medium-high heat in a skillet large enough to hold the tofu in a single layer. Cook the tofu for 2 to 3 minutes on each side, until brown and beginning to crisp. Remove to a plate when finished cooking.
Serve atop sautéed spinach with garlic and lemon.
To make the spinach, heat the extra-virgin olive oil in a large skillet over medium heat. Add the garlic and cook until golden. Add the spinach, salt and pepper. Cook, turning the spinach in the pan, until the spinach is wilted. Remove from the heat and stir in the lemon zest.