Loaded Spicy Tofoo Nachos
A truly indulgent sharing snack from The Tofoo Cookbook, these plant-based nachos are loaded with Cajun-spiced tofu, salsa, guacamole, and plenty of vegan cheese.
Introduction
Perfect for sharing, these nachos are best served with salsa and guacamole and totally covered in melted cheese. Ideal for a film night and for sharing with friends.
Ingredients
| 2 tbsp | sunflower oil |
| 1 x 225g pack | Smoked Tofoo, drained, ripped into chunks and dried |
| 1 tbsp | Cajun spice mix |
| 3 tsp | pickled jalapeños chopped, plus extra to serve |
| 1 small | red onion, finely chopped |
| 2 | large ripe tomatoes, finely chopped |
| juice of 2 limes, plus wedges to serve | |
| 30g | coriander, finely chopped, plus a few leaves to serve |
| 2 | ripe avocados |
| 1 x 180g pack | salted tortilla chips |
| 1 x 325g can | sweetcorn, drained |
| 250g | mature Cheddar cheese, grated |
| sea salt and freshly ground black pepper |
Method
Preheat the oven to 200°C/180°C fan/400° F/gas mark 6.
Pour the oil into a small bowl and add the Tofoo, Cajun spice mix and 1 teaspoon of jalapeños. Toss gently.
Heat a frying pan over a medium heat, add the Tofoo mix and fry for 7-10 minutes or until the Tofoo is beginning to crisp. Remove the Tofoo and drain on kitchen paper.
Mix the onion, tomatoes, remaining jalapeños, half the lime juice and the chopped coriander in a bowl.
Mash the avocados with 1 tablespoon of lime juice to make guacamole. Season and add more lime juice to suit your taste.
In a shallow ovenproof dish, layer the tortilla chips and top with Tofoo, half the onion mix and the sweetcorn. Sprinkle over the cheese, ensuring that most of the tortilla chips on top are covered with cheese. Bake for 8-10 minutes until toasted and the cheese is bubbling.
Spoon over dollops of the remaining onion mix, guacamole, extra coriander and pickled jalapeños.
Why not try:
Adding a layer of refried beans to the nachos.
Sprinkling the layers with a chopped red chilli.
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