Mexican-Style Tofu & Charred Corn Tacos

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 5-6 minutes. TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Transfer the charred corn to a small bowl and add the tomato and coriander. Season with salt and pepper and toss to combine.

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, gently toss together the Mexican Fiesta spice blend, tofu strips and a drizzle of olive oil. TIP: Be gentle when tossing so the tofu doesn't break up!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook until browned all over, 2 minutes each side.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 seconds bursts, until warm. In a second medium bowl, toss together the shredded cabbage mix, smokey aioli and a squeeze of lime juice.