Heat a frying pan over medium to high heat and add 1 tablespoon of oil. Combine tofu with dukkah and toss to coat. Cook tofu for 3-4 minutes or until golden brown.
Add brown rice and ¼ cup water to frying pan and stir to coat in spices. Cook for 1-2 minutes until heated through.
In a large shallow bowl, divide rice into each serving bowl. Add tofu, a spoonful of hummus, grated beetroot, roasted red capsicum and avocado. Sprinkle with seeds, top with herbs, and serve with sriracha mayonnaise and lemon wedges.
Go Vegan: Top with a sprinkle of your favourite nuts and seeds.