One-pan za'atar rice with tofu crumble

Toast the pine nuts in a non-stick pan over medium heat 3 to 4 minutes, keeping them moving, until golden brown; spread on a plate so they stay crisp.

Rinse and drain the rice two to three times to remove excess starch; set aside.

Pat the tofu dry, place in a bowl and crumble with a fork.

Heat the pan to medium, add the avocado oil and tofu and saute 4 to 5 minutes.

Add the soy sauce and dark soy sauce and saute another 2 to 3 minutes; set the tofu aside.

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

Over medium heat add the olive oil, then the onion and green chili, and saute 2 to 3 minutes.

Add the garlic, za'atar and sweet paprika and saute 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 tofu, mix, add the water and submerge the rice; arrange the lemon slices on top and bring to a boil.

Turn to medium-low, cover and cook 15 minutes; turn off the heat and let steam another 10 minutes.

Remove the lemon slices, add half the chopped parsley and the toasted pine nuts, and gently fold to combine.

Plate, sprinkle with more parsley and serve with pickled turnips.