Tex-Mex Tofu, Halloumi & Roast Veggie Buddha Bowl

• Meanwhile, pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. Drain sweetcorn. • Cut halloumi into 1cm slices.

• 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. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • In the last 1 minute of cook time, add Tex-Mex spice blend and cook, turning to coat, until fragrant. • Remove tofu from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.

• Meanwhile, to the bowl with the corn, add shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar and olive oil.