Microwave or boil the corn cobs until tender. Drain well. Preheat a barbecue or chargrill on high. Barbecue corn, turning occasionally, for 8-10 minutes or until charred. Remove to a board and slice the kernels from the corn.
Meanwhile, combine the cornflour and spice on a plate. Add the tofu and turn to coat. Heat oil in a frying pan over medium-high. Cook tofu for 4 minutes, turning until golden.
Spoon mayonnaise over the base of 4 serving bowls. Add rice, Qukes®, tomatoes, corn, black beans, lettuce and tofu. Top with avocado and coriander.
Serve with corn chips and lime wedges.
TipVariation: For a beef taco bowl, replace the tofu and cornflour with 600g beef mince and 1 brown onion. Fry the onion and seasoning until soft. Add the mince and brown, add 1/4 cup water and simmer for 8 minutes until thickened.