Pat the tofu dry with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch thick slices.

Stir together the turmeric, cumin, paprika, cinnamon, ginger, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon juice and olive oil in a large bowl. Add the tofu, turning to coat. Let the tofu marinate while you prep the other ingredients.

For the vegetables, toss the zucchini, squash and red peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

For the tomato cucumber salad, combine the grape tomatoes, cucumbers, red onions, parsley, lemon juice, 2 tablespoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.

Preheat a gas or charcoal grill on medium high heat. Grill the zucchini, squash and peppers until they are grill marked on both sides, about 4-5 minutes.

Then grill the tofu, 1-2 minutes per side, until is slightly charred with grill marks.

Cut the grilled vegetables into a large dice.

To assemble, arrange the tofu, grilled vegetables and tomato cucumber salad in a bowl or dish and serve with chickpeas and couscous. Top with chopped parsley.