Yogurt made better

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.
Vegan Chillaquilles