Bring jasmine rice, 1 cup water (2 cups for 4 servings), and 1/4 teaspoon salt (1/2 teaspoon for 4) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork. (You'll finish the rice in Step 5.)

Small dice celery into pieces, about 1/4 inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; save one half for another use. Small dice remaining half into pieces, about 1/4 inch each. Small dice Roma tomato into pieces, about 1/2 inch each. Trim and thinly slice scallion at an angle. Zest whole lime with a microplane (or on small holes of a box grater) over a small bowl. Quarter lime. Roughly chop pecans if necessary.

Heat 2 teaspoons cooking oil in a large sauté pan over medium heat. Add corn, celery, and onion to hot pan. Season with 1/4 teaspoon salt and a pinch of pepper. Cook 3-4 minutes, or until corn and onion are lightly browned, stirring occasionally. Add tomato and about half the scallion. Cook 2-3 minutes, or until celery is tender, stirring occasionally. Remove from heat.

Pat tilapia fillets dry with paper towels. Season with about half the blackening spice (all for 4 servings) and salt. Heat 2 teaspoons cooking oil in a large nonstick pan over medium heat. Add tilapia to hot pan. Sear 2-3 minutes on each side, or until fully cooked. Transfer tilapia to a plate.

Transfer rice to pan with veggies. Add lime zest. Stir to combine. Season with salt and pepper to taste.

Divide dirty rice between plates. Top with blackened tilapia. Drizzle with vegan paprika-Dijon aioli to taste. Sprinkle with pecans and remaining scallion. Serve with lime wedges. Enjoy!