Preheat oven to 350° F.
Cut blocks of tofu in half, lengthwise. Wrap slices in a clean tea towel, place in a baking sheet and then place a weighted cookie sheet on top to squeeze out excess liquid. While tofu is draining, place the tempeh in a bowl with hot sauce and adobo sauce from the can of chipotle peppers. Mix and let marinate for 30 minutes.
Cook brown rice to package directions, and let cool.
Heat skillet over med-high heat, and add avocado oil. Once the oil shimmers, add garlic and onions. Cook until translucent and browning around the edges. Add peppers and mushrooms, reducing heat to med, and saute for five minutes. Remove from heat and set aside.
Remove drained tofu from the towel and dice into 1/2 inch cubes. Add to a bowl and toss with chili powder. Place tempeh and tofu on separate cookie sheets and bake for 15-20 minutes (or until desired texture is achieved). Once done, remove and set aside.
While tofu and tempeh bake, add all three cans of beans to one pot over medium-high heat. Let simmer for 2-3 minutes. (Add 1/2 tsp. cumin for extra flavor if desired).
Combine all ingredients equally into five bowls. Serve immediately with garnish, or store in the fridge for meals during the week.

3 packages of extra firm organic tofu, cut into 1/2 inch cubes
1 block tempeh, cut into 1/4 inch cubes
3 tablespoon hot sauce of choice
3 cloves garlic
3 tablespoon chili powder
2 1/2 cup organic brown basmati rice
1 lb white button mushrooms
1 medium white onion, diced
2 fresh jalapenos
1 fresh Anaheim chili
1 can chipotle peppers in adobo
1 cup salsa of choice
3 sliced hass avocados
1 teaspoon avocado oil
2 14 oz can pinto beans
1 14 oz can black beans
1/2 teaspoon cumin, for beans (optional)
Cilantro, for garnish (optional)
1 wedge of lime, for garnish (optional)