Ingredients
- 1 pack The Tofoo Co Tempeh
- Olive oil
- 30g fajita seasoning
- 2 cloves garlic
- 1 red onion
- 150g cherry tomatoes
- Handful fresh coriander
- 1 lime
- 1 avocado
- 100g vegan mozzarella
- 150g tortilla chips
Get started
- Preheat the oven to 160°C/180°C fan.
- Finely dice the onion and garlic. Heat a frying pan and add 2 tbsp of olive oil.
- Add the garlic and half the red onion to the pan and fry until caramelised.
- Crumble the Tempeh and add to the pan with the fajita seasoning, fry until combined and browned.
- Put the tortilla chips into an oven proof dish then top with the fajita tempeh mix and the mozzarella. Bake in the oven for about 15 minutes until the cheese is melted and golden.
- Meanwhile make the Pico de Gallo by chopping the tomatoes into quarters and adding to a bowl with the remaining onion and chopped coriander.
- Add the juice of half a lime and a drizzle of olive oil and season with salt and pepper. Mix well.
- Crush the avocado in another bowl then add the other half of the lime juice and some salt.
- When the nachos are ready, serve with the Pico de Gallo and crushed avocado.
