Vegan Scrambled Tofu Black Bean Chilaquiles

Tip: Prepare tofu scramble, cashew crema, and all garnishes (green onion, cilantro, avocado, etc.) before making chilaquiles. Garnish and serve chilaquiles immediately after cooking.

Chilaquiles:

1. In a medium sized skillet, heat olive oil over medium-high heat. Add the onion, garlic, black beans and chili powder and sauté until the onion is translucent.
2. Gently mash about 1/2 of the black beans before stirring in the vegetable broth and salsa. Cook for about 30 seconds, just long enough for the mashed beans to thicken the sauce slightly.
3. Add 2 handfuls of tortilla chips and gently mix until the chips are coated thoroughly. Immediately top with tofu scramble, sliced green onion, cilantro, avocado, and cashew crema. Optional: Top with extra beans, salsa, and thinly
4. sliced hot pepper.

Tofu Scramble:

1. Heat olive oil in a medium sized skillet. Add crumbled tofu and cook until golden.
2. Combine the garlic powder, nutritional yeast, turmeric, kala namak salt and vegetable broth. Pour the mixture over the crumbled tofu and stir until the tofu soaks up the sauce. Set aside.

Tip: Kala namak (or “black salt”) has a strong sulfurous aroma and flavor that mimics the flavor of eggs in vegan dishes. Sea salt can be used as a substitute (adjust to taste).

Cashew Crema:

1. Rinse soaked cashews under very cold water. Combine cashews (drained), water, lemon juice, garlic powder and sea salt in a high speed blender. Blend on high until smooth and creamy. Taste and adjust seasoning if necessary. Add more water and lemon juice if cashew crema is too thick to drizzle. Refrigerate until ready to serve.