Drain the tofu and cut it into 1-inch-thick slabs.

Freeze until solid, about 6 hours.

Defrost in the refrigerator overnight.

Squeeze the tofu slices to remove excess water.

Preheat the oven to 375°F.

Line a baking sheet with a nonstick baking mat.

In a medium bowl, whisk together 2 tablespoons of the grapeseed oil, 1 teaspoon salt, a few grinds of pepper, and the turmeric.

Add the tofu and toss to coat it in the seasoning.

Spread the tofu on the baking sheet and bake for 50 minutes, flipping the slabs once halfway through.

The tofu should be golden and springy. Let cool and dice.

Heat a large, deep skillet over medium-high heat and add the remaining 3 tablespoons grapeseed oil, followed by the onion.

Brown the onion for 10 minutes, until it starts to darken, then cook slowly over low heat for about 30 minutes, until it is dark brown and about half its original volume.

Add the garlic, beans, tofu, and stock and bring to a boil; then turn down the heat and simmer, partially covered, for 30 minutes.

Add the spinach in large handfuls, adding more as each batch wilts, then stir in the herbs and scallions.

Pierce the limes and add them to the stew along with their soaking water.

Simmer for 20 minutes. The herbs should be tender but still bright green.

Stir in the lemon juice and season with salt and pepper.

Turn off the heat and let the stew rest for 15 minutes.

Drizzle with extra-virgin olive oil and serve.