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.


  • 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 firm tofu, drained
  • 1 cup salsa roja or verde
  • 6 cups tortilla chips
  • 1 cup black beans
  • ½ cup cilantro, roughly chopped
  • 4 lime wedges
  • ½-1 cup The Best Nacho Cheese Sauce
  • Forager Project Sour Cream


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.



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