Preheat your oven to 200°C (395°F) and line a baking sheet with parchment paper.

Drain and press the tofu, then crumble it into a bowl. Spread the crumbled tofu on one half of the baking sheet and arrange sliced bell peppers and onion on the other half.

Drizzle vegetables with olive oil and sprinkle cumin and smoked paprika. Mix well to coat evenly.

Bake for 25-30 minutes until the tofu is golden brown and veggies are tender.

While baking, cook the Mexican spicy rice according to package instructions.

Prepare the creamy salsa dressing by mixing together salsa and a plant-based yogurt alternative until smooth.

In a large bowl, combine cooked rice, crispy tofu, roasted vegetables, sweetcorn, black beans, lettuce, diced avocado, and pico de gallo.

Drizzle dressing over the bowl and toss gently to combine. Serve immediately.