To begin with, you can make a fresh pot of beans the day before, or use canned. I prefer to make mine from scratch, and you can find my recipe below.

Cook the rice according to package directions. When fluffy, stir in the cumin, coriander, and chopped cilantro. Set aside.

While the rice is cooking, wrap the tofu in a few towels and press under very heavy books for about 20 minutes.

While the rice is cooking and the tofu is pressing, work on the juice. Slice the pineapple and peel the carrots, and juice away! Add the 1 c. water and the chia seeds, stir well, and set aside so the seeds have time to expand.

Slice the tofu into long 1/4" strips and mix with olive oil, garlic powder, cumin and coriander. Cook the tofu in a large skillet over medium heat for about 3-4 minutes per side.

For the sides: I like to include cooked tomatoes and cooked spinach with this meal. Slice the tomato, and cook over olive oil on medium heat for about 3 minutes, turning once. For the spinach: rinse well and place in a large pan over medium low heat for about 4 minutes, stirring often until wilted.

Serve a helping of rice, beans and tofu along with the spinach, tomatoes, and avocados. And don't forget the juice! This is truly a Costa Rican treat. Enjoy!