Drain tofu and place in between a kitchen towel, so that the towel is covering the top and bottom of the tofu

Place a cast iron skillet or other heavy object over the tofu and let press for 25 minutes

Cook rice according to instructions (I used a rice cooker for convenience)

Once tofu has finished pressing, dice into small chunks and place on a baking sheet that is lined with parchment paper (the parchment paper is important for the cooking)

Bake at 400 degrees for 20-25 minutes, stirring once, until the tofu begins to dry out but is not burnt

Heat a skillet on medium high heat and add the tofu, enchilada sauce, lime, cumin, and salt

Cook for 10-15 minutes on medium high heat, stirring frequently, until sauce thickens up and coats tofu

Serve burrito bowls with a bed of white rice and topped with the tofu, homemade guacamole, and homemade salsa