Step 1

Press the tofu for at least 10 minutes using either a tofu press or by weighing it down with a heavy skillet. After pressing, cube the tofu into ½-inch pieces.

Step 2

Whisk the balsamic marinade together in a small bowl: balsamic vinegar, lemon juice, olive oil, oregano, basil, parsley, black pepper 1/4 teaspoon salt. Add the cubed tofu, tossing to coat.

Step 3

Marinate for at least 15 minutes or up to 24 hours. Reserve the tofu marinade.

Step 4

Preheat the oven to 375F.

Step 5

While the tofu marinates, prepare the other ingredients. Slice the zucchini into half moons, slice the grape tomatoes in half, chop the shallot, and mince the garlic.

Step 6

Heat a large oven-safe skillet over medium heat. (See notes if you don't have an oven-safe skillet) Drizzle with olive oil. Once hot, add the zucchini, tomatoes, shallot, and 1/4 teaspoon salt. Add the tofu without the marinade but make sure to reserve the marinade, we will use it later.

Step 7

Saute until the tofu is golden and the vegetables are softened, about 8 minutes.

Step 8

Add the garlic, sauteeing another 2 to 3 minutes, until aromatic. Deglaze the pan with the reserved marinade, stirring to remove any stuck-on bits.

Step 9

Pour in the vegetable broth. Bring to a rapid simmer over medium-high heat. Once simmering, stir in the rinsed rice.

Step 10

Cover tightly with a lid or foil and bake at 375F for 25 minutes, or until the rice is cooked through. Add 5 minutes to the bake time, as needed.

Step 11

Remove from the oven and top with crumbled feta and lemon slices. Bake, uncovered, for an additional 10 minutes, or until the feta is melted.

Step 12

Serve garnished with parsley and additional freshly ground black pepper.