Start by rinsing your short grain rice under cold water to remove excess starch. In a pot, combine the rice with water and a pinch of salt, then bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and all the water is absorbed. Fluff with a fork and set aside to cool.

Preheat your oven to 425°F (220°C). While it's heating, drain and thoroughly pat dry your chickpeas to ensure crispiness. Toss them in a bowl with olive oil, smoked paprika, garlic powder, and onion powder until evenly coated. Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until golden brown and crunchy.

While the chickpeas are roasting, grate your super firm tofu using a box grater. In a mixing bowl, combine the grated tofu with cornstarch, soy sauce, hoisin sauce, and a drizzle of avocado oil for flavor and crispiness. Spread the tofu mixture on a separate baking tray and bake for about 17 minutes at 425°F (220°C), or until it turns golden and slightly crispy, stirring halfway.

In a large bowl, combine diced ripe mango, creamy avocado, diced cucumber, chopped cilantro, and finely diced jalapeño for a hint of heat. Sprinkle with salt and drizzle in freshly squeezed lime juice for brightness. Gently toss all the ingredients together, being careful not to mash the avocado or mango, ensuring your Mango Chickpea Salad maintains its colorful vibrancy.

Once your rice is ready and the tofu is baked, combine the cooked rice and crispy tofu in a large mixing bowl. Gently fold them together to create a hearty, protein-rich base for your salad.

To plate, create a colorful presentation by layering the rice and tofu mixture at the bottom, followed by a generous scoop of the mango salad, and finally, top it off with the roasted chickpeas for added crunch.