Crispy Tofu Vince Nachos
Serves: 3–4
Prep: 10 mins
Cook: 18 mins
Ingredients
CRISPY TOFU & VINCE
400 g firm tofu, crumbled
¼ cup rice flour
Salt and pepper
1 Tbsp olive oil
1 × 100 g packet Mexican Vince
1 cup boiling water
TO SERVE
Corn chips
Salsa
Avocado, sliced or mashed
Fresh coriander
Method
CRISPY TOFU
Place crumbled tofu into a container with rice flour, salt and pepper. Secure lid and shake well to coat.
Add olive oil and shake again.
Cook in air fryer at 200°C for 18 minutes, until golden and crispy (stir 1/2 way through cooking).
VINCE MIX
While tofu is cooking, add boiling water to Mexican Vince. Stir, cover and leave for 4 minutes.
Remove lid, stir again, then fold through the cooked tofu.
ASSEMBLE
Arrange corn chips on a serving plate.
Spoon over the Vince and tofu mixture.
Top with salsa, avocado and fresh coriander.
Serve immediately.
To Serve
Best enjoyed warm, straight after assembling.
