5 Tastes Dippy nachos

This nacho concoction was designed to play on all 5 'tastes': umami - bean layer, bitter/sweet/sour  - salsa layer, salty - cheese/tofu layer, plus subtle textures: bean layer - creamy, rice layer - chewy, salsa - puffy,  cheese/tofu - springy.
Servings
1
Ingredients
Tortilla chips (used Tostitos 100% white corn Restaurant style)
2 oz (1/4 8 oz brick) cheddar cheese, grated
1 small tomato, chopped
1/3 cup Spicy Black Bean Dip (used Trader Joe's)
1 teaspon Bovril
1/3 cup small grain white rice, sticky or arborio, cooked
2 tablespoons Southwestern Dip (used Tostitos Creamy Southwestern Ranch)
1 tablespoon Red pepper Dip
1/4 cup Mango salsa (or other sweet salsa such as pomegranate, but mango and mascarpone seem to have a special affinity)
1/4 cup Mascarpone, creamed, warmed to room temperature
1 tablespoon Malt vinegar
salt
1/2 small avocado, mashed
1/4 cup Cotija cheese, crumbled
1/4 cup Firm or fried tofu, crumbled (used Onion Flavored Fried Tofu)
Directions
Heat oven to 350 degrees. Layer tortilla chips in an pie or cake tin or something compatible. Allow some chips rest to lean on the sides of the tin. Distribute grated cheese over the chips. Bake in center of oven for about 10 minutes or until cheese is lightly melted.

Mix the bean dip, Bovril, and tomato.
Mix the rice, southwestern ranch dip, and red pepper dip.
Mix the mango salsa and mascarpone, malt vinegar and salt to taste. Mix in the avocado.
Heat the above mixtures to a little more than desired eating temperature, approximately 30 seconds, 8 (out of 10) level in the microwave.

Mix the crumbled Cotija and tofu.

Spoon the bean mixture, then the rice mixture, then the salsa mixture on top of the tortilla chips and cheese. Crumble the tofu/cheese mixture over the top. Bake in the oven another 10 minutes or to desired eating temperature.