Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the potatoes with olive oil and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.

Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and garlic in olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite-sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks. Scrape the bottom and don't let it stick to the pan, that's where the good, crispy stuff is.

Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu. It should be a nice bright yellow. Add the nutritional yeast and lime juice and cook for about 5 more minutes. Taste for salt. Cover with foil to keep warm until ready to assemble.

Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.

In a medium mixing bowl, mix together all of the ingredients except for the avocado. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado.

Whether you're making big shareable plates or little individual servings, zigzag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with cheese sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro, drizzle generously with vegan sour cream, and serve. Hot sauce on the side for whoever wants it.