Crumble the tofu into a bowl and add half the olive oil along with all the Cajun spice blend and turmeric, and some salt and pepper. Mix thoroughly.
Heat the remaining olive oil in a frying pan with a lid over a medium heat, add the onion and sauté for 3–4 minutes until softened, then add the crumbled tofu to the pan, mix it with the onions and cook for a further 4–5 minutes. Move it to a quarter section of the pan, add the black beans and chilli, along with a little salt and pepper, to the empty part of the pan and mix together. Move this to another quarter section of the pan. Add the chopped tomatoes and coriander to the empty section of the pan with a drizzle of olive oil, cover and cook for 3–4 minutes to warm through all the ingredients.
Serve straight away, with sliced avocado on top
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