• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/4-inch thick rounds.
• To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. 
• Roast in the top of the oven for 24-25 min, until tender. 

• While potatoes roast, 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. 
• In a medium bowl, combine tofu, Applewood Smoke Spice, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil. Toss to coat.
• On another unlined baking sheet, arrange tofu in a single layer. 
• Roast in the middle of the oven for 6-8 min, flipping halfway through, until golden. 

• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. 
• Add corn and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.

• Meanwhile, thinly slice green onion.
• In a small bowl, stir together ranch and half the green onions. Season with salt and pepper. 

• Slice tofu.
• Divide tofu, corn and potatoes between plates.
• Drizzle some ranch dressing over corn, then sprinkle with remaining green onions.
• Serve with remaining ranch dressing on the side.

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 and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, flipping halfway through, until golden.