Spicy tofu nachos recipe

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Perfect for sharing, these nachos are best served with salsa and guacamole and totally covered in melted cheese.

2 tbsp sunflower oil
1 x 225g/8oz pack smoked tofu, drained, ripped into chunks and dried (we like Tofoo)
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
2 limes, juice only, plus wedges to serve
30 g coriander (cilantro), finely chopped, plus a few leaves to serve
2 ripe avocados
1 x 180g/6oz pack salted tortilla chips
1 x 325g/11oz can sweetcorn, drained
250 g mature Cheddar, grated
1 pinch each of sea salt and freshly ground black pepper

2 tbsp sunflower oil
1 x 225g/8oz pack smoked tofu, drained, ripped into chunks and dried (we like Tofoo)
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
2 limes, juice only, plus wedges to serve
1.1 oz coriander (cilantro), finely chopped, plus a few leaves to serve
2 ripe avocados
1 x 180g/6oz pack salted tortilla chips
1 x 325g/11oz can sweetcorn, drained
8.8 oz mature Cheddar, grated
1 pinch each of sea salt and freshly ground black pepper

2 tbsp sunflower oil
1 x 225g/8oz pack smoked tofu, drained, ripped into chunks and dried (we like Tofoo)
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
2 limes, juice only, plus wedges to serve
1.1 oz coriander (cilantro), finely chopped, plus a few leaves to serve
2 ripe avocados
1 x 180g/6oz pack salted tortilla chips
1 x 325g/11oz can sweetcorn, drained
8.8 oz mature Cheddar, grated
1 pinch each of sea salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Pour the oil into a small bowl and add the tofu, Cajun spice mix and 1 teaspoon of jalapeños. Toss gently.
Heat a frying pan over a medium heat, add the tofu mix and fry for 7-10 minutes or until the tofu is beginning to crisp. Remove the tofu 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 the tofu, 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.

This recipe is extracted from The Tofoo Cookbook by The Tofoo Co. (Ebury Press, £16.99). Photography by Joff Lee.

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