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Preheat your oven to 200C | 395F and line a large baking sheet with baking paper.
Make the tofu ground “beef” according to the recipe instructions. Spread the tofu mixture on one side of the baking sheet, and use the other side for the sliced peppers and onion.
Drizzle the vegetables in the olive oil and sprinkle over the cumin and smoked paprika, mixing to ensure all the vegetables are coated.
Bake for 25- 30 minutes until the tofu is crunchy and the vegetables are cooked.
Cook the rice according the package instructions.
Make your creamy salsa dressing, if using.
To assemble, add the rice, tofu, cooked vetetables, sweetcorn, black beans, lettuce, avocado, and pico de gallo to a large bowl.
Drizzle over your dressing and any additional toppings (pickled red onions, cheese, jalapenos) and then stir everything together so you get a delicious forkful with every bite!