Vegan Chilaquilles

Ingredients

• 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

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.
• 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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