Moroccan-Inspired Tofu

• Once water is boiling, add rice, then reduce heat to low.
• Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop parsley.
• Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
• Add remaining yogurt, lemon juice and 1/4 tsp (1/2 tsp) sugar to a small bowl.
• Season with salt and pepper, then stir to combine. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden-brown, 2-3 min per side.
• Remove the pan from heat, then transfer tofu to an unlined baking sheet.
• Roast in the middle of the oven until tender and golden, 6-8 min.
• Carefully rinse and wipe the pan clean.

• Reheat the same pan (from step 4) over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Cook, stirring often, until tender-crisp, 4-5 min.
• Season with remaining garlic salt and pepper.

• Fluff rice with a fork, then add lemon zest, half the parsley and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
• Thinly slice tofu.
• Divide zesty rice between bowls. Top with veggies and tofu.
• Spoon lemony yogurt over tofu. Sprinkle remaining parsley over top.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get tofu, pat tofu 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. Add tofu to the large bowl with yogurt marinade. Toss to coat. 

When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer tofu to an unlined baking sheet. Roast in the middle of the oven until tender and golden, 6-8 min.