Burrito Bowl Grain Salad

I came across this recipe for enchilada sauce and wanted to find a way to use it in my lunch this week. It's my last week of fieldwork so I feel a need to make my lunch extra special. I made this dish a loose interpretation of the Chipotle burrito bowl and tried to make it a bit healthier. I would hesitate to call the tofu a cheese, but it does lend a savory, cheesy element to the meal.

Burrito Bowl Grain Salad (serves 4)

1 cup dry brown rice
1/2 package extra firm tofu
1/2 cup frozen corn kernels
4 leaves kale
2 green onions
1 can black beans
2 Tbls. white vinegar
1 Tbls. brown miso
2 Tbls. nutritional yeast
1 tsp. yellow mustard
1 tsp. agave nectar
1 1/2 cups enchilada sauce (I used this recipe with 1 cup water and an addition of a dash of agave nectar but use whatever you want)

Start cooking the rice according to package directions. While it is cooking, press the tofu.

If you are making your own enchilada sauce, go ahead and start making it now. If you already have it made, wait until the rice is almost done to start making the rest of the meal as you'll need some time for the rice to cool.

When the rice is almost done, combine the vinegar, miso, nutritional yeast, mustard, and agave nectar in a tupperware.

Crumble in the tofu with your hands. Cover and let it marinate while you prepare the rest of the dish.

Cover the corn kernels with water and microwave for 1 minute. Drain and rinse with cool water and set aside. Drain and rinse the black beans and set aside. Chop the green onions and the kale and set aside.

In a large bowl combine the rice, corn, kale, onions, black beans, and sauce.

Divide into 4 portions and top with the tofu mixture. I think this would be great with the addition of sliced avocado on top but it's not the most conducive to sitting in a fridge for several hours :/.