Cook the rice according to package instructions (if using dry/uncooked rice).
Heat a frying pan on medium heat and pan-fry the beefless pieces (either vegan meat alternative or extra firm tofu) until hot throughout, about 9-12 minutes. Cover with a lid to let the it cook throughout. Monitor the heat closely and lower it as needed. Add a tiny bit of water/vegetable broth to the pan if needed, so it doesn't stick. Other cooking method: air-fry at 350F for 8 minutes or so.
If eating the red pepper raw: slice and set aside for plating. If eating the red pepper cooked: Cube it and add to the frozen beefless tips pan, about half-way through the cooking process. Lightly sauté the peppers, until cooked but still slightly crunchy.
Drain, then rinse the black beans well. Set aside.
If using pre-cooked rice, cook according to package instructions.
Slice open the avocado, carefully discard the pit, and scoop out the flesh carefully with a large spoon, then slice.
To serve, put the ingredients together in a bowl or on a plate, and top with hummus (if using) and sliced avocado.