Ready in 1 hour
Prep time: 10 minutes plus 1 hour or more to press, drain, and marinate
Cook time: 6 minutes
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.
Top-ranked recipe named "Balsamic-marinated Tofu with Herbs and Saut?ed Spinach"
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
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.
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.