Tortilla chips give a nice crunch to contrast the creamy beans, while the acidic salsa is a great contrast to the creamy nacho cheese and Forager Project Sour Cream. These vegan chilaquiles are a versatile meal - great for breakfast, lunch, snack or dinner.
Ingredients
Prep
- In a medium skillet over medium heat, heat 2 tablespoons of olive oil. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant.
- Keeping the stove on medium heat, add in the nutritional yeast. After a minute, add cumin and chili powder and mix well. Crumble in the tofu and continue to cook for approximately 5-7 minutes. Meanwhile, heat the salsa on low for 5 minutes, until warmed throughout.
- Divide the tortilla chips into four bowls and top with warmed salsa, tofu scramble, and beans. Drizzle generously with cashew cheese sauce, then garnish with cilantro, lime and a large dollop of Forager Project Sour Cream. Serve immediately to avoid chips getting soggy.
