Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.
Cut into 1⁄2-inch cubes; set aside.
In 12-inch nonstick skillet, mix corn, diced tomatoes with chiles, contents of rice mix package and water.
Gently stir in tofu.
Heat to boiling.
Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
Remove skillet from heat.
Sprinkle cheese over rice mixture.
Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted.
Top with lettuce, chopped tomato and onions.
Notes & Wine Advice
Looking for an icebreaker for introducing tofu into your eating plan? This recipe is it! Why? The dish starts with familiar Mexican ingredients and lets tofu do its chameleon act of absorbing all the wonderful flavors in the dish.