Press the extra firm tofu for at least 10 minutes to remove excess moisture. Cut into ½-inch cubes.

Whisk together balsamic vinegar, lemon juice, olive oil, oregano, basil, parsley, black pepper, and salt. Add cubed tofu and let marinate for 15 minutes to 24 hours.

Preheat your oven to 375°F (190°C).

Slice the zucchini, halve the grape tomatoes, chop the shallot, and mince the garlic.

In an oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add zucchini, tomatoes, shallot, and tofu. Sauté for about 8 minutes until golden and slightly tender. Add minced garlic and cook for another 2-3 minutes.

Deglaze the skillet with the reserved marinade, then add vegetable broth and bring to a gentle simmer. Stir in the rinsed rice.

Cover tightly and bake for 25 minutes. Check the rice for doneness and cover again if needed, checking every few minutes.

Remove from the oven, sprinkle with crumbled feta and add lemon slices. Bake uncovered for an additional 10 minutes.

Garnish with fresh parsley and serve warm with lemon wedges.