Bring rice and water to a boil, then reduce to a simmer and cover. Cook for 10 minutes and add cilantro. Stir occasionally for 10-15 more minutes, cooking until water is evaporated and rice is tender.

Prepare garlic and onion as described above.

In a large skillet, heat oil to medium heat. Sauté onion and garlic for 4-5 minutes.

Add black beans and seasonings to skillet. Cook for 5-7 minutes until heated throughout.

Using the back of a spoon, mash black beans to desired consistency. Stir and continue cooking.

Add vegetable broth. Stir to combine. If the beans are too dry, add more broth to reach your desired consistency.

Drain tofu and press it between a clean towel or paper towels to remove as much liquid as possible.

Chop tofu into 1-inch cubes. In a large bowl, toss tofu cubes with oil, lime and seasonings until well-coated.

Heat 2 tablespoons of olive oil in a cast-iron skillet on medium-high. Empty tofu into the skillet and cook 2 minutes on the first side to sear it. Stir and toss it for the remaining cook time – about 15 minutes – to keep it from sticking to the skillet. Remove from heat when the tofu is heated throughout and slightly crisped.

Shred or finely chop cabbage.

In a large bowl, start layering ingredients in whatever order you prefer. Rice, beans, onion, cabbage, tofu, avocado, pico de gallo, etc. For this dish, I layered the ingredients vertically and used the back of a spoon to help keep everything separate. If you feel like getting messy and mixing it up, just layer everything into the bowl and have at it.