Start by cooking the rice. Add the uncooked rice to a pot along with the water and 1 tbsp of the coconut oil. Set the pot over medium-high heat. Bring it to a boil, then stir it several times before reducing the heat to low and covering the pot with a lid. Cook the rice for 15 minutes, covered. After 15 minutes, remove the rice from the heat and leave the lid on to allow it to steam for at least 5 minutes. Season with salt as needed.

While the rice is cooking, focus on the tofu. Heat a large skillet over medium heat. While the pan heats up, cut your tofu into roughly half-inch cubes. When the pan is to temperature, add the remaining tbsp of coconut oil. Then, add the tofu and a pinch of salt. Cook the tofu, stirring every 1-2 minutes, until it is beginning to gain some color and turn golden brown. This will take 10-15 minutes. 

Prepare your veggies next. Finely dice both the cucumber and carrot and set them aside. Crumble up the roasted seaweed with your fingers and place it in a bowl. In another bowl, whisk together the vegan mayo, tamari, and sriracha until smooth. Slice or dice your avocado. 

To assemble each bowl, mix 1 cup (about a third) of the rice with a third of the diced veggies, crumbled seaweed, and cooked tofu. Top each bowl with some of the avocado and drizzle with the spicy mayo. 

Makes 3 servings.