For the Tofu Scramble
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.
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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