Make the rice: Cook the rice according to the directions on the packet. Once it is cooked, add in the juice of 2 limes and a handful of chopped cilantro.
While the rice is cooking add the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar into a blender and pulse until it becomes smooth.
Slice the block of tofu into about 10 slices and press with paper towels to remove any excess moisture. Then chop the tofu into small squares.
Heat some oil in a saucepan over medium-high heat. Add the chopped tofu and stir fry until it's starting to get a little bit golden. Once slightly golden, use a whisk or a potato masher to mash and scramble the tofu into small bits, it should resemble minced meat (ground meat).
Once the tofu has been scrambled, add in the chipotle sauce, ½ cup water, and the black beans. Stir to combine and simmer for 15 mins. Remove from the heat.
For the guacamole mash the avocados in a medium bowl, add in the juice from 3 limes, the rest of the cilantro, and the onion. Add some salt if you feel it needs it (I usually don't) Stir well to combine.
Add some cooked rice into the bowl, top with the chipotle tofu mixture, a dollop of guacamole, and some queso fresco. Enjoy