Preheat the oven to 425°F. Rinse and dry the produce. Cut the fennel bulb in half from the top down and remove the v-shaped core. Quarter and toss with 1 tsp vegetable oil on a baking sheet. Sprinkle with salt and pepper and roast until browned in places and tender, about 15 to 18 minutes.
Roughly chop the scallion. Mince the kaffir lime leaves. Trim and chop the green beans into thin rounds. Thinly slice the radishes. Drain any water from the silken tofu.
To a food processor, add the scallion, kaffir lime, corn, rice flour, smoked paprika, cilantro leaves and tender stems, silken tofu, and ½ tsp salt. Pulse to a point when everything is incorporated, but you can still see pieces of corn. Transfer the fritter mix to a large bowl and fold in the chopped green beans.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use a ¼ cup measure to add the fritter mix, and gently flatten down into half-inch thick patties. Cook, undisturbed, until browned on the bottom, about 3 to 5 minutes. Flip and brown on the other side, about 3 to 4 minutes, and transfer to a paper towel-lined plate. Sprinkle with salt.
Zest the lime and add 1 tsp of lime zest into a small bowl. To the zest, add juice from half the lime, Follow Your Heart® Vegenaise®, and a pinch of salt. Whisk to combine.
Roughly chop the roasted fennel. In a large bowl, toss the spring mix and sliced radishes with the juice from remaining lime half and a pinch of salt and pepper. Divide the salad between large plates and top with roasted fennel and smoky sweet corn tofu fritters. Serve with lime aioli.