Green Herb and Kidney Bean Stew (Ghormeh Sabzi) from 'The New Persian Kitchen'

Ingredients (15)

• 1 (14-ounce) package firm tofu
• 5 tablespoons grapeseed oil
• Sea salt and freshly ground black pepper
• 1 teaspoon ground turmeric
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups cooked kidney beans 
(one 15-ounce can), rinsed and drained
• 2 cups vegetable or chicken stock, boiling
• 1/2 pound spinach, coarsely chopped
• 1 cup tightly packed, coarsely chopped fresh flat-leaf parsley
• 1 cup tightly packed, coarsely chopped fresh cilantro
• 1 cup thinly sliced scallions
• 2 dried limes, soaked in hot water to cover for 15 minutes
• 3 tablespoons freshly squeezed lemon juice
• Extra-virgin olive oil, for finishing