Soak dry black beans in water for 1-8 hours. Drain, rinse, and cook in fresh water untilsoft and tender. Or you can use canned beans by rinsing and heating in a sauce pan.
Rinse brown rice and cook on stove top or rice cooker.
While the beans and rice are cooking, prepare the other ingredients.
Prepare the pico de gallo by combining the tomatoes, red onion, cilantro, minced garlic, and lime juice in a bowl. Gently toss and set aside.
Prepare the chipotle dressing by blending the soft tofu, olive oil, chipotle peppers, gluten-free or regular tamari, lime juice, and sea salt until smooth. Pour into jar or bowl and set aside.
Chop the romaine and slice the avocado and set aside.
Prepare the plantain by slicing and frying in a bit of olive oil until browned on each side.
Assemble each bowl by adding rice, beans, pico de gallo, plantain, romaine, and avocado, and then drizzle with chipotle dressing.