Step 1

Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.

Step 2

Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.

Step 3

In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.

Step 4

Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté for 5-8 minutes, or until begins to brown. Remove corn from pan.

Step 5

In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.

Step 6

Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.