Prepare brown rice according to package directions, when done place in a bowl, add the juice of one lime and chopped cilantro, stir to combine, cover and set aside
Open and drain water from tofu, place tofu between two clean kitchen towels on a plate. Place a heavy pot on top and allow to press 15 to 20 minutes.
While tofu is pressing wash corn and cut from the cob using a sharp knife.
Heat skillet over medium heat, add oil and corn to pan, sauté, stirring occasionally, 6 to 8 minutes. Remove from pan, cover and set aside.
Roast your poblano pepper over the flame of a gas range or in your oven using the broiler until soft and blistered.
Remove stem from pepper and place in blender along with chipotle peppers in the adobo sauce, tomato sauce, garlic, cumin, coriander and smoked paprika. Blend until smooth and thick.
Cut pressed tofu into cubes.
Heat oil in a large skillet over medium heat, add diced tofu to pan, stir-fry until it starts to get golden and crispy. With the back of a wooden spoon or spatula break the tofu into crumbles.
Add half of the sauce to the tofu and continue to stir adding more sauce until all of the tofu is covered. Add the beans to the pan, stir to combine. Add in more sauce until everything is well covered but not too saucy. Allow to cook another 3 to 4 minutes. Depending on how saucy you like it you may have some sauce leftover, transfer to an airtight container and store in your fridge.
While the sauce is simmering slice the tomatoes, chop the lettuce and make the guacamole, simply cut, pit and scoop avocado, place in a bowl and mash with the back of a fork, stir in juice of one lime, some cilantro and season with sea salt to taste.
Assemble the bowls, layer rice, sofritas mixture, corn, lettuce, tomatoes, quacamole and crumble cheese if you're making it vegetarian.