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


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.

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