In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Remove husks and rinse tomatillos under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky—that’s normal!); dry thoroughly and finely dice. Trim and thinly slice scallions, separating whites from greens. Drain corn. Quarter lime.

Heat a drizzle of oil in a medium pot over medium-high heat. Add half the tomatillos and half the Fajita Spice Blend (you’ll use the rest later); cook, stirring, until beginning to soften, 1-2 minutes.

Add beans and their liquid, half the Tex-Mex paste, salt, and pepper. Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, 5 minutes.

Mash about half the beans; simmer until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm.

While beans cook, in a small bowl, combine scallion whites, corn, remaining tomatillos, ¼ tsp sugar, a drizzle of olive oil, and a squeeze of lime juice (½ tsp sugar and a big squeeze of lime juice for 4 servings). Season with salt and pepper. 

Place sour cream in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. 

Open and drain tofu; press out excess water with paper towels. Cut crosswise into three pieces, then stand each piece upright and halve vertically (you’ll have 6 thin planks; 12 planks for 4 servings). Season generously all over with remaining Fajita Spice Blend and salt.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, 3-5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed!

Add BBQ sauce, remaining Tex-Mex paste, and ¼ cup water (⅓ cup for 4). Cook, flipping tofu, until sauce has thickened and tofu is evenly coated, 1-2 minutes.

Fluff rice with a fork; stir in scallion greens and ½ TBSP butter (1 TBSP for 4 servings).

Divide rice and beans between shallow bowls in separate sections. Top with saucy tofu and any remaining sauce from pan. Drizzle with crema. Top with tomatillo-corn pico (draining first). Serve with remaining lime wedges on the side.