Lemon-Oregano Tofu Melts with Peppers and Olives

Steps

1. Wrap the tofu in a clean towel and press under a heavy pan for 10 minutes, then cut it into 8 slabs about 1/2 inch thick.
2. In a shallow dish, whisk the lemon juice, garlic, oregano, black pepper and salt. Turn the tofu slabs in this marinade to coat and let them sit while you cook the vegetables.
3. Heat half of the olive oil in a large skillet over medium-high heat. Add the bell pepper and cook 5 to 6 minutes until soft and lightly charred. Add the spinach and stir 1 minute until wilted, then stir in the olives and move the vegetables to a plate.
4. Add the remaining half of the olive oil to the skillet. Lift the tofu from the marinade and sear 3 to 4 minutes per side until golden. Spoon any marinade left in the dish over the tofu and cook 30 seconds more.
5. Lay 4 slices of the bread on a board. Top each with 2 tofu slabs, a quarter of the pepper, spinach and olive mixture, and a quarter of the mozzarella, then close with the remaining 4 slices of bread.
6. Wipe the skillet, set it over medium-low heat and add the sandwiches. Cover and cook 3 to 4 minutes per side, pressing gently with a spatula, until the bread is crisp and the mozzarella has melted.
7. Cut the melts in half and serve hot.