Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Make the avocado cream
Dice avocado. Combine with 1/2 lime juice and 2 tbsp water. Blend using a stick mixer or blender until smooth. Season with salt and pepper to taste.
3. Make the salsa
Chop capsicum and tomatoes. Remove corn kernels from cobs. Combine drained beans, with 2 tbsp olive oil and lime juice. Season with salt and pepper to taste.
4. Char the tofu
Dice tofu. Combine 1/2 tsp each of cumin and turmeric with 1 tbsp oil and coat tofu. Heat 1 tbsp oil in a frypan over high heat. Cook for 3-4 minutes, turning, until charred. Season with salt and pepper to taste.
5. Finish and plate
Divide rice between serving bowls. Top with tofu, salsa and avocado. Slice chilli to garnish.
Scramble the tofu instead of dicing if preferred.
Red rice, 300g
Green capsicum, 1
Corn cobs, 2
Black beans, 400g
Firm tofu, 1 packet (400g)
Green chilli, 1
From your pantry
Oil (for cooking + olive), salt, pepper, ground cumin, ground turmeric