Reduce the heat to its lowest setting. Stir rapidly in one circular motion to make a whirl pool, stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.

Sauté over a medium heat stirring frequently until the spinach is cooked and the liquid is reduced. You can tell when it is ready when the boiling sound turns to a sizzle. Add the tofu and continue cooking for another minute or two. Add;

Remove from heat and stir in until well combined. Continue to stir for a minute or two until you notice a thickening as well as a slight change in texture. Allow to cool then form into balls and place on a lightly oiled tray. Flatten into patties and bake at 425 for 12 - 15 minuets each side.