Crispy Tofu with Charred Corn, Avocado Salsa, and Cilantro Rice

Heat 2 tablespoons olive oil in a large nonstick pot over medium-high heat. Add cubed tofu and cook, turning occasionally, until golden and crispy on all sides, about 10 minutes.

Push tofu to one side. Add corn to the empty side, sprinkle with 1/4 tsp salt, and let it cook undisturbed for 3-4 minutes until lightly charred. Stir together with tofu and transfer both to a bowl.

Add remaining 1 tablespoon olive oil and garlic to the pot. Sauté for 1 minute until fragrant, then add rice, cumin, 1/2 teaspoon salt, and black pepper. Stir to coat the rice.

Pour in water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.

While rice cooks, make salsa: In a small bowl, combine avocado, tomatoes, red onion, juice of 1 lime, 1/4 teaspoon salt, and 1/4 cup cilantro. Gently toss and set aside.

When rice is done, remove from heat and fluff with a fork. Stir in remaining cilantro and juice of 1 lime.

Return tofu and corn to the pot, gently mix, and serve topped with avocado salsa.