Preheat oven to 400 F.
Combine margarine, lemon juice, rosemary, garlic and lemon peel in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator at least 1 hour.
Cook rice on stovetop, in a saucepan, while veggies are roasting.
When veggies and tofu are done marinating, add to a baking sheet lined with parchment paper. Roast for 12-15 minutes on each side, tossing halfway.
Assemble bowls with rice as a base, then roasted veggies and tofu. Add dressings as desired - I like sour cream and salsa!