Chipotle-Glazed Tofu & Roast Veggie Toss

• Meanwhile, cut plain tofu (see ingredients) 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 
the 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.