• 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, pat plain tofu (see ingredients) dry with paper towel. Cut tofu into 2cm chunks. • 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 high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. Return 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 1 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 and sugar, a squeeze of lemon juice and a drizzle of olive oil. 

• Divide roast veggies and charred corn slaw between bowls. Top with Tex-Mex tofu.
• Drizzle over plant-based mayo and garnish with torn coriander. 
• Serve with any remaining lemon wedges. Enjoy!