Plan your meals, build your digital pantry, save recipes, and more!Download Now
Preheat oven to 450°F. Mix vinegar, 1 tablespoon of the agave nectar, lime juice and salt in medium bowl. Microwave on HIGH 1 minute. Stir in onion and jalapeño. Set aside, stirring occasionally.
Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Season tofu with 2 tablespoons of the Chili Seasoning. Add to skillet; cook 5 minutes or until lightly browned on all sides, stirring occasionally. Transfer tofu to medium bowl. Drizzle with remaining 2 tablespoons of the agave nectar, tossing to coat. Cover. Set aside.
Bring water to boil in medium saucepan. Stir in rice and 2 teaspoons of the Chili Seasoning. Reduce heat; cover. Simmer rice 18 to 20 minutes or until water has been absorbed. Let stand 5 minutes.
Meanwhile, place bell peppers in large bowl. Drizzle with 1 tablespoon of the oil and sprinkle with 1 tablespoon of the remaining Chili Seasoning; toss until evenly coated. Spread mixture in even layer on shallow baking pan. Toss corn with remaining 1 tablespoon oil and 1 tablespoon of the remaining Chili Seasoning. Spread in even layer on separate shallow baking pan.
Roast vegetables 15 minutes until lightly browned, rotating pans halfway through for even cooking.
Transfer 1/4 cup of pickling liquid from onion mixture to a separate small bowl. Add mayonnaise; whisk until well blended. Stir 1/4 cup mayo mixture into hot cooked rice. Reserve remaining mayo mixture for serving.
Divide rice among 4 shallow serving bowls. Top with tofu, roasted peppers and corn, pickled onion mixture and avocado. Drizzle reserved mayo mixture over each bowl. Sprinkle with pepitas to serve.