Ingredients
For the potatoes:
- 1 1/2 lbs red potatoes diced 1/2 inch
- 2 tablespoons olive oil
- 3/4 teaspoon salt
For the scrambled tofu:
- 1 tablespoon olive oil
- Small onion finely chopped
- 2 cloves garlic minced
- 14 oz extra firm tofu
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lime juice
For the melty cheezy sauce:
- 1 cup unroasted cashews soaked in water for at least 2 hours, drained
- 1 cup vegetable broth
- 2 tablespoons mellow white miso
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- Salt to taste
For the avocado salsa:
- 1 large tomato diced
- 1/4 cup diced red onion
- 1 jalapeno seeded and thinly sliced into thin rings
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lime juice
- Pinch salt
- 1 avocado diced medium
To assemble:
- 1 1/2 cups cooked black beans a 15-oz can, rinsed and drained
- 1 big bag restaurant style tortilla chips
- Fresh cilantro for garnish
- Hot sauce for serving
Instructions
Roast the potatoes:
- 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.
Make the scrambled tofu:
- 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 is 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 tin foil to keep warm until ready to assemble.
Make the cheezy sauce:
- 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.
Make the avocado salsa:
- 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.
Assemble:
- Whether you’re making big shareable or little individual servings, zig zag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro and serve!
Notes
~ If you don’t feel like nachos (who doesn’t feel like nachos?), these make great breakfast tacos as well. Maybe just add some shredded lettuce.
~ If you’d like to make the salsa a day in advance, that’s cool! Just leave the avocado out until ready to serve, because it will brown if you leave it in the salsa. When ready, just dice and fold in.
~ The cheesy sauce is great in advance, too. Although you’ll want to bring it to room temp before serving. You can even just gently heat it up and it’ll be yummy that way.
