• Quarter potatoes.
• Add potatoes, 1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min. 

• Meanwhile, peel, then thinly slice onion.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Peel, then mince or grate garlic.
• Core, then cut pepper into 1/4-inch slices.
• Roughly chop cilantro.
• Zest, then juice half the lime. Cut remaining lime into wedges.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
• Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
• Season with salt and pepper.
• Transfer to a large bowl, then cover to keep warm.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium-high.
• When hot, add 2 tbsp (4 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
• Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
• Season with salt and pepper, to taste.

• Meanwhile, add mayo, half the cilantro, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
• Season with salt and pepper, then stir to combine.

• Divide potatoes between bowls. Top with veggies, then tofu and cheese.
• Dollop lime aioli over top.
• Sprinkle with remaining cilantro.
• Squeeze a lime wedge over top, if desired.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.