Moroccan-Inspired Tofu

• 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.

• 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 heat.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 2-3 min per side.
• Transfer tofu to a plate. Cover to keep warm.
• Carefully rinse and wipe the pan clean.

• 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.

• 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 plates. 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 dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Marinate tofu in the same way the recipe instructs you to marinate the chicken breasts.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake tofu after pan-frying.