Cook rice according to instructions. You will need 5 cups of cooked rice (I used a rice cooker)

Add mushrooms, bell pepper, onion, garlic, and 1 tablespoon of olive oil to a large skillet

Saute on medium high heat for 10 - 15 minutes, or until mushrooms cook down 

After you get the veggies started, drain tofu and pat dry with a paper towel

Heat a large skillet over medium high with 2 tablespoons of olive oil

Add the block of tofu and use a potato masher to scramble into egg like texture (see picture in the post)

Cook tofu for around 10 minutes, using a spatula to press down and scramble until it starts to dry out and get browned

Once veggies have cooked, add the tofu, enchilada sauce, cooked rice, lime juice, cilantro, cumin, chili powder, pepper, salt, and ⅔ cup of shredded mexican cheese

Stir well to combine and taste/adjust seasonings if desired

Transfer mixture to a casserole dish and spread out evenly

Sprinkle on remaining ½ cup of mexican cheese on top

Bake at 400 degrees for 15 minutes, or until cheese is bubbly and edges begin to brown

Serve garnished with additional cilantro, sour cream, and tortilla chips