2–3 ears fresh corn, cooked on a griddle until charred on all sides, kernels cut off the cob
½ large purple onion, diced
3–4 Roma tomatoes, diced
2–3 cloves garlic, chopped
1–2 avocados, diced
1 can black beans, drained and rinsed
Juice of 1 lime
1 handful fresh cilantro, chopped
2 tsp olive oil
Salt and pepper, to taste
1½ cups Greek yogurt
1 handful fresh cilantro
1 chipotle pepper in adobo sauce
2 bags ready-to-cook brown rice
Zest and juice of 1 lime
Directions
Heat a griddle to medium-high. Cook the corn on the cob until it develops a good char on all sides. Remove from the griddle, cut the kernels off the cob, and combine with the remaining salsa ingredients in a bowl. Mix well and set aside.
Place the ready-to-cook brown rice on the griddle. Add a few squirts of water, then cover with a basting dome to allow the rice to steam for a few minutes. Transfer the rice to a bowl and mix in the zest and juice of 1 lime. Set aside.
Add a small amount of olive oil to the griddle (still on medium-high heat). Crumble the pressed tofu with your hands and place it on the griddle. Season generously with tequila lime seasoning. Use a spatula to break up any large pieces. Cook until the tofu is golden and crispy.
In a blender, combine the Greek yogurt, fresh cilantro, and chipotle pepper. Blend until smooth.
In each mason jar, layer the ingredients in the following order: dressing, brown rice mixture, romaine lettuce, Monterey Jack cheese, cooked tofu, and salsa.
