• Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly radishes.
• Thinly slice green onions.
• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

• Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl.
• Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.) Microwave in 15-sec increments, stirring between each, until salt dissolves.
• Add radishes to pickling liquid. Season with pepper, then stir to combine.
• Place in the fridge to cool.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min.
• Remove from heat, then transfer to a plate.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium.
• When hot, add 1 tsp (2 tsp) oil, then tofu. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
• Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
• Remove from heat, then cover to keep warm.

• Fluff rice with a fork, then stir in half the green onions.
• Divide green onion rice between bowls.
• Top with tofu, peppers, radishes and some pickling liquid.
• Drizzle chipotle-honey sauce over top.
• Sprinkle with remaining green onions.

If you've opted to get tofu, pat dry with paper towels, then crumble into pea-sized pieces. Cook in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.