Every now and then (okay I admit a couple of times a week) I ditch the planned menu I’ve written in order for some comfort food.
Usually, I want nachos. In this case the criteria was that they had to be vibrant, I wanted them to be sweet chilli flavoured, and they needed my favourite twist, creamed corn instead of cheese.
Here’s how you can create this ultimate, party in your mouth, fresh & vibrant comfort food.
Sweet Chilli Nachos
4
servings15
minutes10
minutes25
minutesKeep the screen of your device on
Ingredients
- Tofu layer
200 g 200 firm tofu, pressed and shredded
1/2 cup 1/2 Sweet chilli sauce
Oil (for cooking)
- Creamed corn
400 g 400 tin (or 1 cob) corn kernels
1 TBS 1 Nuttelex
150 ml 150 milk of choice
Sprinkle of nutmeg
- Salsa
1 1 avocado, diced
2 2 tomatoes, diced
1 1 red onion, finely diced
2 2 spring onions, sliced
1/2 1/2 bunch fresh coriander
1 1 lime, juiced
2 tsp 2 garlic salt
Directions
- Tofu Layer
- Simply cook the shredded tofu with some oil on a medium heat fry pan until it starts to turn golden. Add in the sweet chilli sauce and stir through, keep on heat for 1 minute then remove and serve.
- Creamed Corn
- Heat the milk and Nuttelex in a pan, whisking until Nuttelex is melted. Add the corn and cook until simmering (approx 8 mins). Remove from heat and partially blend, just enough so there is still some texture. Season with nutmeg & a pinch of salt.
- Salsa
- Combine the ingredients in a bowl and season to taste.
