Soak cashew mix in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.
2. Sauteé the vegetables
Heat a large frypan over medium-high heat with 1 tbsp oil. Dice celery, carrot and capsicum. Add to pan as you go. Slice spring onions (reserve tops for garnish) and add to pan with crushed garlic. Cook for 3-4 minutes until softened.
3. Add the tofu & simmer
Crumble in tofu. Add corn, 1/2 tsp chilli flakes, 1 tbsp paprika, 1 tbsp cumin and 1 crumbled stock cube. Cook for 2-3 minutes until fragrant. Pour in tomatoes and 1 tin (400ml) water. Simmer for 10 minutes. Season with salt and pepper to taste.
4. Prepare the toppings
Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
Slice jalapeño and spring onion tops.
5. Finish and plate
Divide chilli con tofu among bowls. Top with a dollop of cashew sour cream. Scatter over jalapeño and spring onion tops. Serve with totopos chips.
Add ground chilli or dried oregano to the dish for extra flavour.
Cashews/nutritional yeast, 1 packet (100g)
Celery, 2 sticks
Green capsicum, 1
Spring onions, 1/3 bunch *
Garlic, 2 cloves
Firm tofu, 1 packet (400g)
Corn cob, 1
Chopped tomatoes, 400g
Totopos chips, 1 packet
From your pantry
Oil (for cooking), salt, pepper, white wine vinegar, smoked paprika, ground cumin, stock cube (1), chilli flakes