Tofu Tacos

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into cubes. Add the cubes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast for 30 min or until golden and crisp.

Meanwhile, trim and finely slice the spring onion. Place the coriander seeds in a pestle and mortar and grind until broken up. Drain the sweet corn.

Drain the tofu and squeeze it to remove any excess liquid. Place it in a bowl with the oregano, coriander seeds, garlic powder, chipotle (spicy!), smoked paprika and cumin powder. Gently break it up with a fork. Season with salt.

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion and tofu and fry for 5-6 min until crisp. Allow the tofu to catch and caramelise slightly before stirring or moving it around. Add the soy sauce and corn and cook for 1 min further.

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it in a bowl. Peel and mince the garlic directly into the bowl. Squeeze half the lime juice into the bowl. Finely chop the coriander leaves. Add the chopped coriander, season with salt and black pepper and mash with a fork until smooth.

Heat the tortilla wraps in the microwave for 30-60 secs until warm. Shred the lettuce. Load the tacos with the lettuce, tofu, sweet potatoes and tomato salsa. Serve the guacamole alongside.