Queso

Queso Flameado With Chorizo Tofu

  • 15 ingredients

This Queso Flameado brings all the big flavours with Cathedral City Plant-Based Mature. Topped with smoky chorizo tofu, crispy onions, and peppers, then grilled until golden and bubbling. Perfect with tortilla chips! Snack, side, or sharer—save this for your next movie night or just because it's too tasty to wait. 

Serves: 6

Ingredients

For the chorizo tofu

  • 280g firm tofu, drained
  • 1 tbsp oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp liquid smoke
  • 2 tsp dark soy sauce
  • Pinch of salt and pepper

For the veggie topping

  • 1 small onion
  • 1 green bell pepper
  • 1 fresh chilli

For the queso

  • 280g Cathedral City Plant-Based Mature, grated
  • 200ml plant-based cream
  • 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)

Tortilla chips for dipping

  • Fresh coriander

Before you start

Medium frying pan for the tofu and veggies | Small ovenproof dish or skillet for the final bake | Grill preheated to high

Step 1

Prep ingredients

  • Cut the tofu into little cubes
  • Slice the onion, pepper and chilli, removing the seeds if preferred

Ingredients

  • 280g firm tofu, drained
  • 1 tbsp oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp liquid smoke
  • 2 tsp dark soy sauce
  • Pinch of salt and pepper
  • 1 small onion
  • 1 green bell pepper
  • 1 fresh chilli
  • 280g Cathedral City Plant-Based Mature, grated
  • 200ml plant-based cream
  • 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)
  • Fresh coriander

Step 2

Build the queso

  • In an ovenproof skillet, gently warm the plant-based cream over medium heat
  • Stir in the grated Cathedral City Plant-Based Mature, allowing it to melt slowly
  • Once the cheese starts to melt, whisk in the cornflour slurry
  • Continue stirring until the queso becomes thick and glossy

Ingredients

  • 280g firm tofu, drained
  • 1 tbsp oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp liquid smoke
  • 2 tsp dark soy sauce
  • Pinch of salt and pepper
  • 1 small onion
  • 1 green bell pepper
  • 1 fresh chilli
  • 280g Cathedral City Plant-Based Mature, grated
  • 200ml plant-based cream
  • 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)
  • Fresh coriander

Step 3

Assemble & bake

  • Transfer the queso to an ovenproof dish if not already using a skillet
  • Top with half the chorizo tofu
  • Grill for 5-10 minutes until slightly charred in some spots

Ingredients

  • 280g firm tofu, drained
  • 1 tbsp oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp liquid smoke
  • 2 tsp dark soy sauce
  • Pinch of salt and pepper
  • 1 small onion
  • 1 green bell pepper
  • 1 fresh chilli
  • 280g Cathedral City Plant-Based Mature, grated
  • 200ml plant-based cream
  • 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)
  • Fresh coriander

Step 4

Cook tofu and veggies

  • Heat 2 tbsp oil in a frying pan over medium-high heat
  • Add the tofu, cooking for 7-8 minutes until golden brown
  • Add the paprika, cumin, liquid smoke and dark soy sauce, toss well and set aside
  • Wipe of the pan and add another 1 tbsp oil
  • Increase the heat to high, add the onion, pepper, chilli and a pinch of salt and stir fry for 3-4 minutes until softened and a little charred

Ingredients

  • 280g firm tofu, drained
  • 1 tbsp oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp liquid smoke
  • 2 tsp dark soy sauce
  • Pinch of salt and pepper
  • 1 small onion
  • 1 green bell pepper
  • 1 fresh chilli
  • 280g Cathedral City Plant-Based Mature, grated
  • 200ml plant-based cream
  • 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)
  • Fresh coriander

Step 5

Serve

  • Serve this molten queso dip straight from the oven
  • Gather your tortillas or crunchy chips and dive in
  • Add more sliced chilli or fresh herbs for extra flavour and colour

Ingredients

  • 280g firm tofu, drained
  • 1 tbsp oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp liquid smoke
  • 2 tsp dark soy sauce
  • Pinch of salt and pepper
  • 1 small onion
  • 1 green bell pepper
  • 1 fresh chilli
  • 280g Cathedral City Plant-Based Mature, grated
  • 200ml plant-based cream
  • 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)
  • Fresh coriander