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Create our signature Pitta CHIP Nacho dish, vegan style at home. Get the pals over, the SUN, beers and Margarita's OUT, then impress with this delicious dish that is perfect for sharing!


We teamed up with some of our fav vegan brands and our nacho gal Grace to give you a DIY at home.


No Soffle's dish is complete without our famous Cheeeeeeese CRACK! We used I"M NUT OK American Style Meltdown for this recipe, check out that melt in the saucepan crisping up for what you may know as a cheese tuiles Mmmmmmm. Then super comforting refried beans from the QUEEN of Beans; Bold Bean and spiced crumbled TOFOO, fried for that extra Fakeaway experience.

RECIPE! (for 4 people)


1 x Soffle's Pitta chips 165g Rosemary and Thyme and Chilli and Garlic

1x Soffle's Pitta chips 165g Chilli and Garlic MILD

1 x Bold Bean Organic White Beans and Queen Black Beans

1 x Bold Bean Queen Black Beans

1 x TOFOO Naked

1 x I'M NUT OK Meltdown cheese

3 x Avocado

4 x Limes

1/3 x Small Red Cabbage

1 x Red Pepper

1 x Red Onion

1 x White Onion

4 x Garlic cloves

Fresh coriander


Apple Vinegar

Olive Oil

Cayenne powder

Ground cumin

Mild chipotle chilli powder

Ground Coriander

Smoked Paprika


Start with your REFIRED BEANS following the recipe below so you have that ready:


1. In a large pan on a medium heat, pour in the olive oil and heat until it is shimmering. Add the diced onion and cook for about 10 minutes, stirring often. Patience is a virtue here; we want them to soften and get rich and sweet.

2. Add the garlic and cook that out for another couple of

minutes. Now sprinkle in all your spices 1/2 teaspoon each of cayenne powder, ground cumin, mild chipotle chilli powder and let those cook down with the onions and garlic for another minute or so, trying not to burn them – add a splash of water or oil if necessary.

3. Now add both jars of BOLD BEAN beans (stock and all) give everything a stir and let that cook out for a few minutes. Cover the beans with water – just enough to cover them, no more. And pop your lid on. Let that simmer away at medium heat for about 10 minutes.

4. Uncover your beans and reduce the heat to low. Use a potato masher to mash up at least half of the beans, until you reach your desired consistency. Cook the beans for a further 5 minutes stirring often.

5. Remove the saucepan from the heat and now squeeze in the juice of 1 lime. Taste and season to your liking with salt and pepper, add more lime juice if necessary. Cover until you’re ready to serve.


PREP the below and keep to one side so ready for sprinkling:


Finley chop the cabbage in a bowl, add apple vinegar just enough so the white of the cabbage turns purple, then add salt and the juice of 1 lime.


Finely chop the RED ONION and PEPPER.


We like the GUACAMOLE chunky, using 1 lime and salted to your preference.


For the TOFOO crumble the block in your hands then season with 1/4 teaspoon of each Ground cumin, Mild chipotle chilli powder, Ground Coriander, Smoked Paprika and salt to taste. Add Olive oil to the pan and fry for 8-10 mins stirring until a little crispy.


CHEEESE CRACK! Cut thick slices of the I"M NUT OK! meltdown cheese then fry in saucepan until browned then flip. Once cooked leave on side to harden.

Empty 1 bag of PITTA CHIPS in the sauce pan with smaller cut pieces of cheese then fry until you see the cheese melt then do the same with the second bag.




Plate the cheeeeeesey pitta chips, then top with beans, guacamole, TOFOO then sprinkle the cabbage, pepper, red onion, picked coriander and juicy Jalapeños. Cut 1 Lime into 6 pieces and add on the side then wedge that cheese crack in the centre. VOILA!


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