Queso Flameado With Chorizo Tofu

Queso Flameado With Chorizo Tofu

We are absolutely obsessed with this one right now. Queso Flameado is one of those dishes that makes everyone at the table go quiet for a second before they start dunking everything in sight. The chorizo tofu adds this smoky, spiced kick that cuts right through the rich, glossy, melted plant-based cheese sauce and it is honestly incredible. We brought this out at a get-together recently and it was gone in minutes. If you are looking for something to make tonight that will seriously impress people, this is it.

Serves 6

Before You Start

  • Ovenproof skillet or ovenproof dish
  • Firm tofu drained
  • Cathedral City Plant-Based Mature grated

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

Method

1

Prep ingredients

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

Tips & Variations

  • Get the tofu nice and crispy: Press your tofu for at least 15 minutes before you cook it. The drier it is, the better it caramelises in the pan and that texture is everything in this dish.
  • Control the heat: If you prefer things milder, just remove all the chilli seeds before slicing. The flavour is still amazing without the fire.
  • Serve it straight away: Queso waits for no one. Get your tortillas or chips ready before you start building the dish so everything hits the table hot and molten.

Why This Works

The trick is getting your queso thick and glossy before anything else goes in. Whisking in the cornflour slurry slowly while the Cathedral City Plant-Based Mature melts means you get that proper stretchy, dippable texture rather than a greasy split sauce. And the chorizo tofu on top is not just for show, it brings a smoky depth that makes the whole thing taste like it came straight out of a Mexican kitchen.