Combine vegan yogurt with lime juice and stir to make the cilantro-lime sauce. Set aside.

Cook rice according to package instructions, rinsing until water runs clear before cooking.

Chop and prep all vegetables — slice green onions, halve tomatoes, mince cilantro, and slice avocado.

Steam broccoli by microwaving in a bowl with a splash of water for 1 minute 30 seconds. Add time in 30-second increments if needed.

Heat oil in a sauté pan over medium heat. Add purple cabbage and cook a few minutes until softened.

Add tofu nuggets to the pan and continue cooking. Add tomatoes last and cook until cabbage is slightly caramelized and tomatoes have softened.

Serve sautéed vegetables and tofu over rice. Top with avocado, yogurt sauce, cilantro, green onions, and red pepper flakes.