Smokey Mexican Tofu Jumble (v)

Halve, peel and thinly slice the red onion. Drain the smoked tofu, pat dry with kitchen paper. Chop into 1cm chunks. Keep to one side. Chop the tomatoes into small chunks and pop into a bowl. Season with a pinch of salt and grate in the zest of the lime. Roughly chop the coriander (stalks and all) and add half to the bowl with the tomatoes. Stir to combine and set to one side.

Pop a large frying pan over high heat (no oil). Pop the sweetcorn into the pan with a large pinch of salt. Cook, stirring frequently, for 3-4 mins until slightly charred and starting to pop. Tip into a new, empty bowl and set aside. Wipe out the pan. Heat a splash of oil in your now empty frying pan over medium-high heat. When hot, add the tofu and cook, stirring frequently until starting to colour, 3-5 mins.

Once the tofu has coloured, add the red onion and remaining Mexican spice, stir and cook until the onion is soft, 5-6 mins. Season with salt and pepper and remove from the heat. Meanwhile, trim the root from the baby gem lettuce then separate the leaves. Chop the lime into wedges. Have a quick tidy up while you have time.

When the sweet potato is ready, add it to the frying pan along with the sweetcorn and mix into the tofu and onion. Return to a medium heat stirring carefully until everything is piping hot, 2-3 mins. Remove from the heat and stir through the chopped tomato, juices and all!