• Preheat oven to 220°C/200°C fan-forced.
• Cut potato and kūmara into bite-sized chunks. 
Slice courgette into thick half-moons.
• Place potato, kūmara and courgette on a lined 
oven tray. Drizzle generously with olive oil, 
sprinkle with garlic & herb seasoning, season 
with salt and toss to coat.
• Add a dash of water to the tray and roast until 
tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide between 
two trays. 

• Meanwhile, cut plain tofu (see ingredients) into 
2cm chunks.
• Drain sweetcorn. 

• Heat a large frying pan over high heat. Cook 
sweetcorn until lightly browned, 4-5 minutes. 
Transfer to a medium bowl. 

TIP: Cover the pan with a lid if the corn kernels are 
“popping” out.

• When veggies have 5 minutes remaining, return 
the frying pan to medium-high heat with a 
generous drizzle of olive oil.
• When oil is hot, cook tofu, turning occasionally, 
4-5 minutes.
• In the last minute of cook time, add Tex-Mex 
spice blend and cook, turning to coat until 
fragrant.
• Remove pan from heat, then add mild chipotle 
sauce and a splash of water, tossing until tofu
is coated.

• Meanwhile, to the bowl with charred corn, add 
shredded cabbage mix, a good pinch of salt, 
sugar and a drizzle of white wine vinegar and 
olive oil.

• Divide roast veggies, charred corn slaw and 
chipotle-glazed tofu between bowls.
• Drizzle with plant-based mayo to serve. Enjoy!