Moroccan-Inspired Tofu
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Moroccan-Inspired Tofu

Moroccan-Inspired Tofu

with Zucchini, Zesty Rice and Lemony Yogurt

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 pops of sweetness from jeweled rice round out the flavours on this delicious Moroccan-inspired plate.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)


1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Moroccan Spice Blend

100 mL

Greek Yogurt

(Contains Milk)

1 tsp

Garlic Salt

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate80 g
Sugar10 g
Dietary Fiber5 g
Protein28 g
Cholesterol20 mg
Sodium1500 mg
Trans Fat0.3 g
Potassium650 mg
Calcium300 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Pot
Paper Towel
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Large Non-Stick Pan


Boil water and marinate tofu

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and stock powder to a medium pot. Cover and bring to a boil over high heat.Meanwhile, combine Moroccan Spice Blend, half the garlic salt and half the yogurt to a large bowl. (NOTE: Reserve remaining yogurt for making sauce in step 3.)Pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 tofu "steak" squares per block).Add to the large bowl with yogurt marinade. Toss to coat.

Cook rice

Once 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.

Prep and make lemony yogurt

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any 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.

Cook tofu

Heat a large non-stick pan over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, flipping once, until tofu is crispy, 2-3 min per side. Season with salt and pepper.Remove from heat.Transfer tofu to a plate.Carefully wipe the pan clean.

Cook veggies

Reheat the same pan 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, to taste.

Finish and serve

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