Preheat the oven to 400° F (205° C).

Press and crumble the tofu, if you haven't already.

In a bowl, add all of the remaining tofu ingredients, and mix really well. Then, add in 2 tablespoons or more of water to make it into a smooth marinade.

Once the mixture is smooth, reserve 2 teaspoons of this mixture to add to the beans.

To the remaining mixture, add the crumbled tofu and toss well to coat.

Spread the tofu out onto a parchment-lined baking sheet, making sure to space it out a bit.

Bake for 18 to 25 minutes, checking in at the 17 or 18 minute mark to move the tofu around.

Remove the baking pan from the oven and set aside.

Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the garlic and cook for a few seconds.

Add the onion and a good pinch of salt, and mix and cook until the onion is golden.

Mix in the carrots, peppers, salt, and spices and cook for 2 minutes.

Add the reserved spice paste, tomato paste and half of the water. Mix well, then add the remaining water along with the lentils and black beans.

Cover and cook for 22 to 25 minutes, or until the lentils are very well done.

When the lentils are well cooked, taste and adjust salt and flavor, then mix in the vegan sour cream.

Bring to a good boil, then switch off the heat.

Serve in a bowl on its own or with rice, and then top it with the chorizo tofu and your burrito bowl toppings of choice.