Nachos: Serves 4-6\n\nIngredients:\n\n200g corn tortilla's (for a low carb version use strips of mountain bread)\n1-2 cups chopped tofu\n3\/4 cup shredded red cabbage\n1\/2 cup shredded carrots\n1\/2 cup fresh pineapple, diced\n5 green spring onions, white and tender green parts, thinly sliced\n2-3 hot chillis, thinly sliced\n1\/4 cup chopped coriander\n\nFor sauce:\n\n1\/2 cup Pic’s Peanut Butter\n1\/4 cup coconut sugar\n1\/4 cup coconut milk\n1 tablespoon Thai red curry paste\nJuice of 1 lime\n\n\nBuy Pic’s Peanut Butter here.\n\nMethod:\n\n\n\nPreheat oven to 200°C. Have ready a large, rimmed baking sheet. Whisk together sauce ingredients and set aside. 2. Arrange chips in an even layer on the baking sheet. Sprinkle the tofu evenly over the chips. Drizzle with some of the peanut butter sauce. Place in oven and bake for 5-8 mins 3. Sprinkle the shredded cabbage, carrots, pineapple, chiles, green onions, and coriander over the nachos. Drizzle with more of the peanut sauce. Serve immediately.