One-pan za'atar rice

Toast a third cup of pine nuts in a non-stick pan over medium heat 3 to 4 minutes until golden, keeping them moving, then spread them on a plate to stay crisp.

Rinse and drain one cup of basmati rice two to three times to get rid of the excess starch.

Pat the tofu dry and crumble it with a fork.

Back on medium heat with a tablespoon of avocado oil, saute the tofu 4 to 5 minutes, add the soy sauce and dark soy sauce and saute 2 to 3 minutes more, then set aside.

Finely chop the garlic, red onion and long green chili; dice the tomato.

With two tablespoons of olive oil, saute the onions and green chili 2 to 3 minutes, then the garlic, za'atar and sweet paprika for about a minute.

Add the rice, tomato and a pinch of salt and saute another minute, using the tomato juices to deglaze the pan.

Return the crumbled tofu, mix, add one and a half cups of water and submerge the rice.

Arrange 5 to 6 thin lemon slices on top, bring to a boil, then cover and cook on medium-low 15 minutes.

Turn the heat off and let the rice steam another 10 minutes.

Remove the lemon slices, fold in half the chopped parsley and the toasted pine nuts.

Plate, sprinkle with the rest of the parsley and serve with pickled turnips.