Crispy Tofu with Creamy California Avocado Vinaigrette and Cilantro Lime Mexican Rice

**For the Creamy Avocado Vinaigrette:**

1. Begin by adding 1 tbsp olive oil to a pan. Slice 1/2 an onion then add to the pan and sauté for 5 minutes until onions begin to turn golden. Then add in 2 minced garlic cloves and cook for 2 minutes.
2. Add the sautéed onions and garlic to a blender along with 1 California avocado, juice of 1 lime, 1/2 a serrano pepper, 1 tsp salt, 1/2 tsp ground pepper, 1/2 bunch fresh cilantro, 2 tbsp olive oil (remaining for vinaigrette), 1 1/2 tbsp white vinegar, and 1/4 cup water. Blend until smooth. Add an extra 1/4 cup of water if needed for desired consistency. Taste and adjust seasonings.

**For the Mexican Cilantro Lime White Rice:**

1. Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add in the diced 1/2 onion & cook for 2-3 minutes until translucent then add in 3 minced garlic cloves, and cook for an additional 1 minute.
2. Next, lower heat to a low setting and add in 1 cup white rice. Move the rice around, cooking it for 4-5 minutes until slightly golden.
3. In a separate bowl, add 1 tbsp better than bouillon paste to 1 3/4 cups water, stir until bouillon paste is dissolved. Add this mixture into the rice, bring heat to medium-low, and simmer.
4. Add 1 cup frozen veggie medley, then cover with a lid and cook for about 20 minutes until rice is fluffy and cooked.
5. Turn off heat, add chopped 1/2 bunch cilantro, juice of 2-3 limes & an optional 1 cup shredded vegan cheese over top of the rice. Cover and let sit for 10 minutes to let the cheese melt.