Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Remove the tofu from the package and drain out excess liquid.

Step 3

Place between two towels and put a heavy object on top (a few books, tea pot, pan etc) and let press for 5-10 minutes. I know its annoying, but it does help crisp up the tofu really well!

Step 4

While the tofu is pressing, mix together the coconut sugar, arrowroot starch, spices and salt.

Step 5

Chop the tofu into cubes and add to a large mixing bowl.

Step 6

In a small bowl, mix together the oil and sriracha.

Step 7

Add half of the oil/sriracha mixture to the tofu and toss lightly. Set the rest aside and we'll use it later.

Step 8

Toss with the spice/arrowroot mixture until well coated.

Step 9

Add to a baking sheet lined with parchment paper.

Step 10

De-seed and chop the peppers into strips and place on the same baking sheet but away from the tofu (the tofu crisps best when it's not touching anything).

Step 11

Drizzle the peppers with olive oil, just 1-2 tsp so they don't stick and add a sprinkle of salt.

Step 12

Bake for 20 minutes and then brush the rest of the sriracha mixture on the tofu.

Step 13

Bake for 10-15 more minutes or until the tofu crispy on the outside and the peppers have softened.

Step 14

Assemble the bowls with cilantro lime rice, black beans (warmed on the stove if desired), peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.