• To a medium pot, add vegetable stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Cut tomato into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high.
• While the pan heats, 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. Season with half the Dill-Garlic Spice Blend, salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Reduce heat to medium. Cover with a lid and cook for 2-3 min per side, flipping halfway, until golden.

• Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
• To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine. 
• Add tomato and spring mix to the bowl with lemon dressing. Toss to coat.

• Fluff rice with a fork.
• Divide rice, tofu and salad between plates.
• Dollop feta-dill sauce over tofu.
• Sprinkle remaining feta over salad.
• Squeeze a lemon wedge over top, if you like.

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 the same way the recipe instructs you to season chicken. Pan fry 2-3 min per side, until golden. Plate tofu in the same way the recipe instructs you to plate the chicken.