Gather your ingredients.
Place the sauce ingredients in a small blender, bullet, or food processor, add 2 tablespoons water, and process until smooth. Set aside.
Heat a medium skillet sprayed with nonstick cooking spray to medium-high heat. Add the cauliflower, cilantro, lime juice, ¼ teaspoon cumin and salt and pepper to taste. Cook until the cauliflower has mostly softened and is slightly browned, about 4 minutes. Transfer to a medium bowl, cover to keep warm.
Return the skillet to medium-high heat and respray with nonstick spray if needed. Add the bell pepper and cook until slightly softened, about 3-4 minutes. Add the black beans and cook for 1 minute to warm. Remove and add to the bowl with the cauliflower.
Return the skillet to medium-high heat and respray with nonstick spray if needed. Add the crumbled tofu and sprinkle with the remaining cumin, chili powder and salt and pepper to taste. Cook until lightly browned, about 3 minutes. Add sauce to the skillet and stir until hot, about 1 minute.
Transfer to the bowl and garnish with optional toppings as desired.