Step 1

Place all of the dressing ingredients in a small blender, add ½ cup (120 ml) of water and blend until smooth. Taste, adjust the seasoning to your liking and set aside.

Step 2

Cook the rice according to the package instructions (mine took 22 minutes of simmering, in plenty of water). Drain well.

Step 3

In a mixing bowl, combine mayo, mustard, vinegar, maple syrup, chilli, salt and pepper. Finely shred cabbage into the bowl, add finely chopped onion and coriander. Mix well, adjust seasoning and set aside.

Step 4

Create 'chicken' seasoning by combining nutritional yeast, oregano, smoked paprika, garlic powder and salt in a small bowl. Set aside.

Step 5

Heat up a heavy bottom pan, I used a well seasoning cast iron skillet. Once hot, add oil making sure the entire pan is covered - start off with 10 ml (2 tsp) and add more if need.

Step 6

Add plant-based chicken (or marinated tofu, see NOTES) and coat it in the warm oil. Once coated in oil, leave it for a few minutes on a low-medium heat so that it has a chance to brown nicely. Stir from time to time until browed on all sides.

Step 7

Once browned, switch the heat off. Sprinkle with 'chicken' seasoning and stir immediately to coat.

Step 8

Divide the rice, black beans, cherry toms, slaw and 'chicken' between bowls. Drizzle with avocado dressing and add a dash of a hot sauce, if liked.