Thoroughly rinse produce and pat dry. Drain tofu and lightly pat with a paper towel to remove any excess moisture. Cut tofu into 1" dice. Peel and thinly slice red onion. Rinse and drain black beans. Halve the lime. Stem cilantro and coarsely chop half the leaves, reserve whole leaves for garnish. Stem, core, and slice a few rounds of jalapeño for garnish. Finely dice remaining jalapeño. Rinse and cut watermelon radish into thin strips.

Bring brown rice, 1 cup of water, and a pinch of salt to boil in a small pot. Reduce heat to simmer, cover, and cook until rice is tender, about 15-18 minutes. Remove from heat, add a squeeze of lime juice (to taste) and chopped cilantro. Cover and set aside.

In a medium pan, warm 1 tsp. olive oil and half the red onion (reserve remaining for carnitas) and cook until aromatic, about 2 minutes. Add black beans and 2 Tbsp. water. Add a pinch of salt and pepper and cook over medium heat for 3 minutes, or until beans are warm and tender throughout. Transfer to a plate and set aside. Wipe pan clean.

In the same pan, warm 1 tsp. olive oil, remaining red onion, and diced jalapeño (to taste). Cook until tender and aromatic, about 2 minutes. Add tofu cubes and carnitas seasoning blend, stirring until completely coated. Lightly mash tofu with a potato masher so it crumbles. Add a squeeze of lime juice (to taste). Cook for 10 minutes, then add half the salsa (reserve remaining for garnish), 2 Tbsp. water, and ½ tsp. salt. Stir well, heat through and remove from heat.

Place a serving of cilantro-lime rice in a bowl. Ladle a scoop of black beans next to rice. Add a serving of tofu carnitas next to beans and rice. Garnish with remaining salsa, jalapeño rounds, whole cilantro leaves, and sliced watermelon radish.