This one's in the running to be your next weeknight fave! Warm, fragrant spices and creamy yogurt are a perfect, quick marinade for tofu, while zesty rice rounds out the flavours of this delicious Moroccan-inspired plate.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Greek Yogurt
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken.
Sear tofu in the same way the recipe instructs you to sear the chicken. Roast in the middle of the oven until golden and tender, 8-10 min.