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.