Place two blocks of tofu in your tofu press and allow them to press for about 15 minutes while you start working on the other ingredients.

Slice your pepper and onions and place them on one of the lined baking sheets. Drizzle them with a little olive oil and sprinkle on some salt and pepper. Set aside.

Prepare the marinade for the vegan taco tofu crumbles in a large mixing bowl. Once your tofu has pressed, crumble the tofu into the marinade and stir well to coat all the tofu in the sauce. Pour the tofu crumbles onto your 2nd lined baking sheet and spread them out into an even layer.

Place the tofu crumbles and veggies into your preheated oven for 35-40 minutes, stirring half way through the cooking time.

While the veggies and tofu are baking, prepare the rice and other ingredients. Bring 4 cups of salted water to a boil. Add in 2 cups of white rice, stir and cover. Bring the mixture back to a boil before reducing the heat to a simmer. Allow the rice to cook for 15 minutes before removing the rice from the heat and allowing it to sit for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork.

Pour the canned refried beans into a saucepan and add a little water to them to thin them out. Turn the heat to medium low and warm the beans until heated through. Season with salt and pepper if needed.

Once your rice is cooked, the tofu and veggies are done and your other toppings are prepared, assemble your vegan burrito bowls and enjoy them while they're hot!