Sautéed Cheezy Greens topped with all kinds of protein and a little heat? Yes, please! This is one of my favorite ways to start the day. Luckily, they are easier to make than they are to pronounce!

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

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.

Chillaquilles

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