In a pot over high heat add the rice, and salt. Bring to a boil and use cooking time as directed on package. Ten minutes before end of cook time add the lime zest.
Once cooked add the lime juice and cilantro to the pot and fluff with a fork. Keep covered with a lid while you cook your other vegetables.
Drain the tofu and squeeze out any excess water then crumble with hands or a fork.
In a large pan, heat 2 tbsp of water medium-high heat and add the onion. Saute for about 7 minutes, or until transparent, then add garlic and bell pepper. Continue to cook till bell pepper is tender, then transfer to a plate and set aside.
Add the remaining tablespoon of oil to the same pan at same temperature and add tofu. Stir until slightly browned on all sides for about 5 minutes. Reduce the heat to medium-low and stir in the tomato sauce and taco seasoning. Add the bell pepper mixture back to the pan and mix well. Season pan with salt and pepper.
Build the bowls with the cilantro-lime rice, tofu mixture, beans, tomato, and any toppings of your choice. Enjoy!
Notes
ALERT!!!! The sodium levels in this recipe are high please balance your daily meal planning with lower sodium recipes. Serves well with diced avocado, chopped lettuce, and plant-based sour cream.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.