Heat 1 tsp vegetable oil over medium-high heat in small saucepan. Add shallot and garlic and cook until softened, 3 to 5 minutes. Stir in rice, 1 cup water, and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Stir in black beans and cover to keep warm.

Meanwhile, combine just ½ tsp pumpkin spice, just 1 tsp thyme, just ½ tsp chili powder, just ½ tsp red pepper flakes, ½ tsp salt, and 2 tbsp water in medium bowl. Add tofu and toss to coat. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Cook tofu, tossing occasionally, until browned and fragrant, 6 to 8 minutes.

In medium bowl, whisk together mango chutney, lime zest, lime juice, and a pinch of salt. Add peppers and shredded lettuce and toss to coat.

Arrange lettuce leaves on serving plates and top with rice and beans, jerk tofu, and mango-lime slaw. Serve with remaining slaw and lime wedges. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.