• Before starting, wash and dry all produce. 
• Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• Quarter sweet potatoes lengthwise.
• To a large pot, add sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-high. Simmer for 6-7 min, uncovered, until almost tender.
• Drain and set aside.

• Meanwhile, husk corn.
• Peel, then mince or grate garlic.
• Thinly slice green onion.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• Cut tomato into 1-inch pieces.
• To a small bowl, add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

• Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
• To a medium bowl, add tofu, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• To one side of the grill, add corn. 
• Close lid and grill for 12-14 min, turning corn occasionally, until tender and grill marks form.
• Meanwhile, add tofu to the other side of the grill.
• Grill tofu 4-5 min per side, flipping once, until grill-marked.
• Transfer corn and tofu to a parchment-lined baking sheet.

• Meanwhile, transfer sweet potatoes to a plate. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
• Grill sweet potatoes next to corn for 3-4 min per side, until tender.
• Transfer sweet potatoes to the same baking sheet with corn and tofu.

• To another medium bowl, add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli.
• When corn is cool enough to handle, place corn on its side, then cut kernels from cob, turning cob as you go.
• Add corn to the bowl with tomatoes. Season with salt and pepper, then toss to combine.

• Thinly slice tofu.
• Divide tofu, salad and sweet potato wedges between plates.
• Sprinkle green onions over top.
• Serve remaining lime aioli alongside for dipping.
• Squeeze a lime wedge over top, if you like.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken. Grill tofu
for 4-5 min per side, flipping once, until grill-marked.