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Preheat the oven for 450°F. Slice mushrooms. Remove kale leaves from the ribs and dice into thin ribbons. Cube tofu. Prepare a baking sheet with parchment paper or a reusable silicone mat.
In a small saucepan, combine water and brown rice. Add a teaspoon of salt. Bring to a boil, and immediately turn heat to low. Let the brown rice cook for 45 minutes, or until brown rice is fluffy and pleasant to the bite. Take brown rice off the heat and let it stand, covered, for an additional 10 minutes before fluffing with a fork.
In a small bowl, mix cumin, paprika, coriander, cinnamon and ½ tsp zaatar.
Add mushrooms and cubed tofu to baking sheet. Drizzle with 3 TBs of olive oil. Sprinkle with Middle Eastern spice mix, and salt and pepper to taste. Stir well until everything is evenly coated. Transfer to oven to bake for 20 minutes.
Preheat a pan to medium heat. Add 2 TBs olive oil. Add diced kale and sautéed, stirring often, until kale is wilted, about 5-7 minutes. Remove from heat.
Mix yogurt and ½ tsp zaatar, and add a squeeze of lemon and a pinch of salt.
To serve, transfer brown rice to a bowl. Top with portobello mushrooms, tofu, kale, olives and a dollop of zaatar yogurt dip. Serve with lemon wedges.