• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
  
• Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
• Remove any brown spots from potatoes and cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat. 
• Roast in the bottom of the oven for 20-22 min, flipping halfway through, until tender and golden.

• Meanwhile, drain pickles. Pat dry with paper towels.
• Heat a large non-stick pan over medium.
• While the pan heats, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
• To a large bowl, add tofu and 1/2 tbsp (1 tbsp) oil. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

• When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan. Cook tofu in 2 batches, using 1 tbsp oil per batch.) 
• Cook tofu 2-3 min per side, until golden.

• Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.
• On an unlined baking sheet, arrange buns, cut-side up.
• Toast in the top of the oven for 4-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)

• Stack tofu on bottom buns, then drizzle some chipotle sauce over tofu.
• Stack pickles and spring mix on top, then close with top buns.
• Divide sandos and potato coins between plates.
• Serve with any remaining pickles and chipotle sauce alongside for dipping.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken. 

Pan fry tofu 2-3 min per side, until golden. Plate tofu in the same way the recipe instructs you to plate the chicken.