Step 1

Start by cutting the tofu block lengthwise into about 6 slabs. Lay each one down on a few sheets of paper towel and blot dry.

Step 2

In a wide container, whisk together the lemon juice, olive oil, miso, dried thyme and red pepper flakes. Add the tofu slabs, turning over each one so it gets coated by the marinade. Set aside while you make the spinach artichoke rice.

Step 3

Heat the olive oil in a large, lidded pot over medium heat. Once shimmering, add the scallions and cook for 2-3 minutes or until softened. Add the garlic and basmati rice. Toast for another 3-4 minutes or until fragrant.

Step 4

Add the chicken/vegetable stock, spinach, artichoke hearts and salt. Bring to a boil, stirring frequently so the spinach wilts down. Cover the pot and reduce the heat to low. Cook for 15 minutes then turn off the heat and let sit covered for 10 minutes before stirring in the dill and lemon zest.

Step 5

While the rice cooks, pan-fry the tofu. Cover the surface of a plate with cornstarch and turn over each tofu slab so it’s coated on both sides.

Step 6

Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the tofu and cook for 2-3 minutes per side, or until browned and crispy. In the last minute of cooking, pour over the remaining marinade. Serve immediately over a bowl of spinach artichoke rice with a drizzle of honey and more crushed red pepper flakes if desired.