Tofu:

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 sauteed Spinach with Garlic and Lemon.

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.