• Preheat oven to 220°C/200°C fan-forced.
• Cut potato and kūmara into bite-sized chunks. 
Slice courgette (see ingredients) 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 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 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 
Tex-Mex tofu between bowls.
• Drizzle over plant-based mayo to serve. Enjoy!