Drain the package of tofu. Then wrap tofu in a towel and press between two plates with a weight on top (I have used a cast iron skillet, or cans of beans in the past). Press tofu for 30 minutes to 1 hour.
Unwrap tofu and slice into quarter inch slices.
In a glass storage container, large enough to store tofu and marinade, mix together the ingredients of the marinade (excluding the vegetable broth). Add in tofu, turning to coat it. Now, pour in vegetable broth until the tofu is submerged. Seal the container, and refrigerate for at least 4 hours and up to 24 hours.
Preheat the oven to 450°F. Now is a good time to start cooking your rice and beans if you are using them in your bowls.
Place strips of tofu on the lined baking sheet, reserving the marinade, and roast for 20 minutes. If making the smoky guacamole, add the chopped onion, poblano, and tomatillos to the other half of your sheet pan.
Turn the tofu slices over and spoon additional marinade on this side. Return to the oven for an additional 20 minutes. If making the smoky guacamole, stir them around as well and roast for the same additional 20 minutes.
When the timer goes off, move the veggies to your blender. Turn the tofu over. Spoon more marinade on each slice and place back in the oven for 10 minutes.
While the tofu bakes, add avocado, lime juice, and salt to the veggies in the blender, and blitz it until smooth. Move to a bowl with a lid, and refrigerate until ready to assemble.
When the timer goes off, turn the tofu one last time, spoon marinade over each plank, and roast it for a final 10-minute cycle. After the timer goes off, you can start assembly.
For Burrito Bowl Assembly
Into each of two pasta bowls, portion out ½ a cup of rice and black beans if you are using those.
Add in a handful of your choice of greens. I use romaine a lot.
Add in your diced tomato and avocado. Or, if you are using the guacamole recipe, spoon as much of that in as you please.
Finally, add in as many strips of tofu as you wish. We vary from getting 2 to 4 servings of tofu out of one brick, depending on how hungry we are.
Notes
NOTE: The recipe is very loose. You can use whatever toppings you want along with the recipe for the tofu and guacamole. Portions are also up to your discretion based on your dietary needs and cravings.