Chilaquilles

Ingredients

For the Tofu Scramble

½ onion, diced
2 cloves garlic, minced
2 tablespoons nutritional yeast
½ teaspoon turmeric
½ teaspoon sea salt
½ teaspoon cumin
¼ teaspoon chili powder
2 tablespoons olive oil
1 block extra firm tofu, drained

1 cup salsa roja or verde
6 cups Vegetable Chips (I like the Cheezy Greens)
1 cup black beans
½ cup cilantro, roughly chopped
lime wedges

½-1 cup The Best Nacho Cheese Sauce

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.

Once cooked, push the onions and garlic to the side of the pan and add in the nutritional yeast. Toast over medium heat for about 1 minute.

Add in the remaining ingredients except for the tofu and mix until smooth. Lastly, crumble in the tofu and incorporate all the other ingredients and continue to cook for approximately 5-7 additional minutes.

Set tofu scramble aside and start assembly of Chilaquiles.

To assemble:
Heat the salsa in a small pot then toss gently in a large bowl with the Forager Project® Chips until they are all lightly coated. Try to work fast as you don’t want the chips to get soggy!

Transfer the chips to a plate. Top the chips with about ¼ tofu scramble, beans, and your garnishes of choice. Drizzle with cashew cheese sauce and serve immediately.