• Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, add rice, and half the Enchilada Spice Blend 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, peel, then thinly slice onion.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Peel, then mince or grate garlic.
• Core, then cut pepper into 1/4-inch slices.
• Thinly slice green onion.
• Zest, then juice half the lime. Cut remaining lime into wedges.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
• Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
• Season with salt and pepper.
• Transfer to a large bowl, then cover to keep warm.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. 
• Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
• Season with salt and pepper, to taste.

• Meanwhile, add mayo, half the green onions, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
• Season with salt and pepper, then stir to combine.

• Fluff rice with a fork and season with salt. 
• Divide rice between bowls. Top with veggies, then tofu and cheese.
• Dollop lime aioli over top.
• Sprinkle with remaining green onions. 
• Squeeze a lime wedge over top, if desired.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.