GET THIS STUFF
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
1 small red onion, finely
2 large ripe tomatoes,
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
1 x 325g can sweetcorn,
250g mature Cheddar
cheese, grated/or vegan alternative
sea salt and freshly ground
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 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