• 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 a paper towel. 
• Cut tofu into 2cm chunks. 
• Drain sweetcorn. 
• Slice lemon into wedges.

• 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 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 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!