Preheat oven to 400°F. Line a large, rimmed half sheet pan (18x13x1-inch) with parchment paper. Add oil, 1/2 tsp. salt and pepper; stir. Drain tofu and press all sides lightly several times in clean dish towels or layers of paper towels to remove liquid. Cut tofu into six 1/2-inch-wide slices then cut each slice into 4 equal pieces. Place tofu in oil on pan, flip to coat other side. Spread out and roast 25 to 30 minutes until golden brown. 

While tofu roasts, make gremolata by hand or in a food processor. To make by hand, place parsley, garlic, lemon zest and remaining 1/4 tsp. salt in a mound on a cutting board and chop until all ingredients are finely minced and well combined. Or, add ingredients to a food processor and pulse until finely chopped. 

Gently shake green bean can before opening; empty into a small skillet; bring to a boil over high heat. Reduce heat to medium-high; cook about 5 minutes until almost no liquid remains. Add 1 to 2 tsp. gremolata to cooked beans and toss. 

Assemble by spooning hot rice onto bottoms of 2 or 3 bowls or airtight meal prep containers. Top with tofu, green beans, tomatoes and nuts. If eating immediately, add a generous spoonful of gremolata to each bowl. If meal prepping, portion remaining gremolata into resealable containers and refrigerate to add after heating bowl ingredients. Gremolata and tofu bowls will keep refrigerated up to 3 days.