Cook the rice with the measured water according to the package instructions. Once cooked, let it cool slightly, then mix in the black beans. Set aside.

In a medium bowl, combine the pumpkin pie spice, thyme, chili powder, crushed red pepper, and a pinch of salt. Add a small splash of water and whisk to form a paste.

Tear the tofu into bite-sized pieces and add them to the bowl. Toss gently to coat in the spice mixture.

Heat the oil in a skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown on all sides, about 4–6 minutes.

In a small bowl, whisk together the yogurt, a splash of water, and a dash of salt to create a drizzleable sauce.

To assemble, spoon the rice and bean mixture into romaine leaves. Top with the jerk tofu and a drizzle of the yogurt sauce. Serve.

Meal Prep Tip: Store each component (lettuce, rice and beans, jerk tofu, and yogurt sauce) separately in airtight containers in the refrigerator. Assemble just before eating to keep the lettuce crisp.