Lemon Tofu and Zucchini Rice Bowls

Wash your hands with soap and water. Drain the tofu, wrap it in clean kitchen towels and place it between two plates. Set a moderately heavy weight on top and press for 15–20 minutes while starting the rice and preparing the vegetables.

Bring the 8 cups water to a boil in the saucepan. Rinse the brown rice in the strainer, then add it to the boiling water. Boil uncovered at a steady, gentle boil for 30–40 minutes, until tender but still pleasantly chewy. Drain thoroughly, return the rice to the warm saucepan and cover off the heat for 10 minutes.

While the rice cooks, rinse the zucchini and lemons under running water, rubbing their skins clean. Rinse spinach unless labeled prewashed. Remove any damaged areas and dry the produce thoroughly. Trim the zucchini and cut it into 1/2-inch half-moons. Roughly chop any large spinach leaves. Finely grate 2 teaspoons lemon zest, avoiding the bitter white pith, then squeeze and measure 1/4 cup juice.

Unwrap the tofu, cut it into 3/4-inch cubes and pat every surface thoroughly dry. Heat 1 1/2 tablespoons olive oil in the skillet over medium-high heat. Add half the tofu in a single layer with space between the cubes. Cook undisturbed for 3–4 minutes, then turn periodically for another 7–9 minutes, until several sides are browned and crisp. Transfer to the wide plate, keeping the cubes in a loose layer. Repeat with the remaining tofu and another 1 1/2 tablespoons oil.

Reduce the heat to low and return the first batch of tofu to the skillet. Sprinkle all the tofu with 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently for about 30 seconds, just until fragrant, then transfer to the plate and leave uncovered.

Add the remaining 1 tablespoon olive oil to the skillet and return it to medium-high heat. Add the zucchini and cook for 6–8 minutes, turning occasionally, until browned in places and just tender. Stir in the remaining 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 30 seconds.

Add the spinach to the zucchini in two handfuls, stirring until each addition wilts. Cook for 1–2 minutes, until the spinach is tender and excess moisture has evaporated. Keep the tofu separate so its surfaces stay crisp.

Fluff the rested rice and stir in the 2 teaspoons lemon zest and its reserved 1/2 teaspoon salt. Divide the rice evenly among four bowls, then divide all the zucchini and spinach among them.

Drizzle 1 tablespoon lemon juice over the rice and vegetables in each bowl, using the full 1/4 cup across all four servings. Top each bowl with one-quarter of the crisp tofu and serve immediately.