Za'atar-Rubbed Snails with Romaine Lettuce and Yellow Squash

Tender snails paired with romaine lettuce and yellow squash and tofu, finished with rosemary and cilantro and a hit of black pepper and dried basil. 1. Pat the snails dry and season with salt, black pepper and dried basil. 2. Heat vegetable oil in a heavy pan and roast the snails until it develops a deep golden crust, about 23 minutes. 3. Add romaine lettuce and yellow squash to the pan and cook until just tender, stirring in rosemary and cilantro for fragrance. 4. Cook the tofu separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of apple cider vinegar before serving hot.