Step 1

Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, garlic, jalapeño and taco seasoning. Cook down for a couple of minutes, stirring frequently.

Step 2

Add in the tofu and crumble with a wooden spoon. Pour in the tomato paste, salsa verde, broth and pinto beans. Bring to a boil, lower the heat & simmer for 10-15 minutes - stirring every couple minutes.

Step 3

Before serving add cilantro & lime juice. Taste and adjust seasonings as needed.

Step 4

To serve, add rice to each bowl and ladle the soup over. Serve with any of the optional toppings.