Cook rice: Rinse 1 cup rice under cold water. In a medium saucepan, combine rice with 2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat, fluff with a fork, and stir in juice of 1 lime and 2 tablespoons chopped cilantro. Keep covered.

Prepare tofu scramble: Press tofu between paper towels to remove excess moisture, then crumble into bite-sized pieces with your hands. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add crumbled tofu and cook undisturbed for 3-4 minutes until golden on bottom.

Season tofu: Add 3 minced garlic cloves, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, and salt to taste. Stir well and cook for 2-3 minutes until fragrant and well combined. Transfer to a bowl and keep warm.

Roast vegetables: In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced bell peppers and sliced zucchini. Season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until tender and lightly charred. Remove from heat.

Warm black beans: In a small saucepan, heat black beans with 1/2 teaspoon cumin and a pinch of salt until warmed through, about 3-4 minutes.

Prepare toppings: Dice avocado, chop lettuce, and have salsa ready.

Assemble bowls: Divide cilantro-lime rice among 4 bowls. Top each with tofu scramble, roasted vegetables, black beans, diced avocado, shredded lettuce, and a generous spoonful of salsa. Garnish with additional cilantro if desired. Serve immediately.