Toast the Rice: Heat 2 tbsp olive oil in a medium pot over medium heat. Add the dry rice and stir frequently for about 2 minutes until lightly toasted.

Stir in tomato paste, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1 minute, letting the flavors blend.

Pour in vegetable broth (or water), stir well, and bring to a boil.

Reduce heat to low, cover, and let the rice cook for 15 minutes, or until the liquid is absorbed.

Remove from heat, fluff with a fork, and stir in lime juice (if using). Top with fresh cilantro.

Heat 2 tbsp olive oil in a large skillet over medium heat.

Add the onion, garlic and bell pepper, sauté for 2-3 minutes until fragrant.

Add the grated tofu, breaking it up with a spatula. Let it cook undisturbed for 4-5 minutes to brown slightly.

Add soy sauce, taco seasoning, tomato paste, smoked paprika, cumin, and black pepper. Stir well. Cook for another 5 minutes, stirring occasionally.

Remove from heat and squeeze in the lime juice.

In a high speed blender, combine ingredients until smooth.

Lay out tortillas and evenly distribute the Mexican rice and tofu beef.

Drizzle about 1 tbsp of taco sauce inside each burrito.

Sprinkle fresh cilantro, pickled onions and jalapenos to taste.

Fold the sides in, then roll tightly.

For immediate eating: Heat a pan and toast the burritos for 1-2 minutes per side until golden brown.

For storage: Wrap each burrito in foil or parchment paper and place them in an airtight container. Store in the fridge for 4-5 days. Store in the freezer for up to 3 months.

Reheating: Microwave for 2-3 minutes or reheat in a pan for 5 minutes (flip halfway).