Chipotle-Glazed Tofu & Roast Veggie Toss

• Meanwhile, cut Asian marinated 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, 3-4 minutes.
• In the last 1 minute of cook time, add Tex-Mex 
spice blend and cook, turning to coat until 
fragrant.
• SPICY! This sauce can be hot, use less if you’re 
sensitive to heat! 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.