Drain and press one brick of tofu. I like to wrap it in layers of paper towels and set a cast iron skillet on top of it for at least half an hour. Cut into small cubes and set aside.

Add 1 cup of white rice and 1 cup of water to rice cooker or medium sized pot.

Add 2 teaspoons of lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon cilantro, 1/4 teaspoon red pepper flakes, a pinch of cayenne to the pot.

Stir all ingredients together and turn on rice cooker or bring covered pot to boil on the stove. If using stove top, once a rapid boil is achieved, turn heat to low. Remove from heat once water has evaporated, like you do when cooking rice.

Open can of black beans and pour contents into microwave safe bowl. Add 1 teaspoon minced garlic and 1 teaspoon oregano. Stir until combined. Heat covered in microwave for 2 1/2 minutes.

In cast iron skillet or large frying pan, heat 2 tablespoons of olive oil on medium high heat.

Add tofu cubes and cook until lightly golden brown on all sides.

Mix together 1/2 cup soy sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1/2 teaspoon paprika, 1 teaspoon sriracha, 1/2 teaspoon lemon juice in a bowl or measuring glass.

Pour mixture into skillet/frying pan with tofu and stir/cook until tofu mixture has evaporated.

Serve tofu, rice, and black beans separately or mixed together. For the full flavor, take a bite of all of them at once, the flavors will combine and complement each other.