Crispy Tofu Nachos
Serves 4
60 mins
Medium

Ingredients

Main Ingredients
  • 1 pack ClearSpot Smoked/Original Tofu
  • 1 tbsp cornflour
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp coriander powder
  • 1 tbsp Olive oil
  • 1 packet of Tortilla/Nacho chips
  • 100 to 125 gms grated cheese (cheddar)
  • 75 gms mozzarella cheese
  • 1-2 jalapeno peppers deseeded and chopped
  • 1 can of chopped tomatoes drained
  • 1 avocado mashed
  • 2-3 mild green chillies chopped
  • 1 cup sour cream
  • Fresh coriander for garnish

Method

1. Preheat oven at 190°C.

2. Drain the tofu and dry using thick kitchen towels. Replace wet towels and continue to dry for 15 minutes.

3. Cut the tofu into 1 inch cubes.

4. Toss with Olive oil, cornflour, paprika, onion powder, garlic powder, chilli powder, cayenne pepper and coriander powder and arrange on a greaseproof paper.

5. Bake for 20 minutes.

6. Using a wooden spatula roughly break the tofu pieces and bake for another 20 minutes till crispy.

7. Remove from the oven and set aside.

8. Reduce the oven setting to 175°C.

9. Grease an ovenproof dish and arrange tortilla chips at the bottom. Top this with the tofu pieces, and 1 cup of the cheeses (mix the two for better flavour).

10. Scatter a few pieces of jalapeno. Top with more chips, tofu, chopped tomatoes and cheese. Top with the rest of jalapeno, tofu, green chillies and cheese.

11. Bake for 15-20 minutes until cheese is melted.

12. Top with avocado, chopped coriander and sour cream and serve immediately.

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