Moroccan Inspired Tofu and Veggies

0 Preheat the oven to 400 F.  Line a sheet pan with parchment paper.
1 Drain the tofu pack and break it apart into chunks with your hands. Add it to the sheet pan with the paprika, cumin, turmeric and salt & pepper. Toss together then drizzle with the olive oil
2 Bake the tofu for 25-30 minutes.
3 While that bakes, prepare your vegetables and sauce.
4 Slice the bell pepper, carrots and hot pepper to strips. Slice the potato into half and then into 1″ pieces. Cut each clove of garlic in half.
5 Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
6 Add the garlic, veggies and chickpeas to the pan and saute on medium heat for 2-3 minutes.
7 Season with the paprika, salt, cumin and turmeric and toss together, then pour in the  water.
8 Add the tofu into the pan with the chopped cilantro, reserving some to top at the end. Cover the pan and bring it to a boil. Once boiling, reducing the flame to simmer and cook on low for about 30-35 minutes.
9 Serve over rice, couscous or your favorite grain. Garnish with a squeeze of lemon juice before serving.