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 zesty rice rounds out the flavours of this delicious Moroccan-inspired plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 unit
Zucchini
1 unit
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
Greek Yogurt
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit
Sweet Bell Pepper
7 g
Parsley
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 in a large bowl. (NOTE: Reserve remaining yogurt for sauce in step 3.)
- 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 to the large bowl with yogurt marinade. Toss to coat.
- 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-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 cooked golden, 10-14 min.
- 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.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts.
Sear and roast tofu in the same way the recipe instructs you to sear and roast the chicken breasts, until golden.