Heat a non-stick frying pan with a medium heat, add 2 tablespoons of water, then add 2 cups of tightly packed bagged spinach, place a lid on top and steam for about 2 minutes, then remove the lid and turn off the heat, mix the spinach, and transfer to a sieve, using a wooden spoon push down on the spinach to remove all the excess liquid, transfer the spinach to a cutting board, add 2 fresh basil leafs on top of the spinach and finely mince everything together

Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also add ½ teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge

Grab an 8 ounce piece of firm tofu, drain and pat dry with paper towels, cut into 2 evenly sized steaks that are about ½ inch thick, and season with sea salt, freshly cracked black pepper and dried parsley on both sides of each steak

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the tofu steaks to the pan, cook each side between 2 ½ -3 minutes, then transfer to a plate

Spread the spinach and yogurt sauce into a plate and then add the tofu steaks on top of the sauce, garnish with fresh lemon slices and freshly chopped parsley