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Place the cubes tofu in a large bowl and toss with the taco seasoning until thoroughly coated.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.
Once the oil is hot, add the tofu and pan-fry, flipping occasionally, until all sides are golden and crispy around the edges, 12 to 15 minutes. Remove and set aside.
Heat the remaining 2 tablespoons of olive oil in the same sauté pan.
Add the garlic and sauté 30 seconds to 1 minute.
Mix in the uncooked rice and toast for 1 to 2 minutes.
Then, pour in the enchilada sauce and broth, stirring to combine.
Bring to a simmer, then nestle the tofu pieces back on top of the rice mixture.
Reduce the heat to medium-low, cover and simmer undisturbed, until the rice is tender and the liquid is absorbed, 15 to 18 minutes.
Remove the pan from the heat and let it rest, covered, for another 5 to 10 minutes, to finish steaming.
Garnish with pico de gallo, thinly sliced avocado, fresh cilantro and enjoy!