• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Slice courgette into half-moons. • Place potato 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, pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. Drain the 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 frying pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • In the last 1 minute of cook time, add Tex-Mex spice blend and cook, turning to coat, until fragrant. • Remove tofu from the heat, then add mild chipotle sauce and a splash of water, tossing until coated. TIP: Cook in batches if your pan is getting crowded.

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

• Divide Tex-Mex tofu, roasted veggies, charred corn and slaw between bowls. • Drizzle with plant-based mayo. Enjoy!