Tex-Mex Tofu & Easy-Prep Pumpkin Bliss Bowl

• Meanwhile, pat firm tofu dry with paper towel and cut into 1cm cubes. Drain sweetcorn. • In a medium bowl, add tofu, Tex-Mex spice blend and the plain flour. Season with salt and pepper, then gently toss until well coated.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second 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. • Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove tofu from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.

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