Name: Breakfast Nachos
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1.5 lb red potatoes (diced 1/2 inch); 2 tbsp olive oil; 0.75 tsp salt; 1 tbsp olive oil; 1 null small onion (finely chopped); 2 cloves garlic (minced); 14 oz extra firm tofu; 0.5 tsp salt; 1 tsp ground cumin; 0.5 tsp turmeric; 2 tbsp nutritional yeast; 1 tbsp lime juice; 1 cup cashews (soaked in water for at least 2 hours, drained); 1 cup vegetable broth; 2 tbsp white miso paste; 2 tbsp nutritional yeast; 1 tsp onion powder; null null salt (to taste); 1 null large tomato (diced); 0.25 cup red onion (diced); 1 null jalapeno (seeded and thinly sliced into thin rings); 0.25 cup fresh cilantro (chopped); 1 tbsp lime juice; null pinch salt; 1 null avocado (diced medium); 1.5 cups black beans (a 15-oz can, rinsed and drained); 1 null big bag tortilla chips (restaurant style); null null fresh cilantro (for garnish); null null hot sauce (for serving)

Instructions

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1

Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
2

On the prepared baking sheet, toss the red potatoes (1.5 lb) with olive oil (2 tbsp) and salt (0.75 tsp). 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.
3

Preheat a large, heavy bottomed pan over medium high heat. Saute the onion (1 small) and garlic (2 cloves) in olive oil (1 tbsp) for 3 minutes, until onion (1 small) is translucent. Break the extra firm tofu (14 oz) apart into bite sized pieces, sprinkle with salt (0.5 tsp), and cook for about 10 minutes. Get under the extra firm tofu (14 oz) 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.
4

Add the ground cumin (1 tsp) and turmeric (0.5 tsp), with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric (0.5 tsp) color the extra firm tofu (14 oz) – it should be a nice bright yellow. Add the nutritional yeast (2 tbsp) and lime juice (1 tbsp) and cook for about 5 more minutes. Taste for [salt]. Cover with tin foil to keep warm until ready to assemble.
5

Puree all sauce ingredients (cashews (1 cup), vegetable broth (1 cup), white miso paste (2 tbsp), nutritional yeast (2 tbsp), onion powder (1 tsp), [salt]) 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.
6

In a medium mixing bowl, mix together all of the salsa ingredients (except for the avocado (1): tomato (1 large), red onion (0.25 cup), jalapeno (1), fresh cilantro (0.25 cup), lime juice (1 tbsp), [pinch salt]). Get them really well incorporated and let them sit for 5 minutes or so to get the tomato (1 large) to release some juice and for the flavors to meld. Fold in the avocado (1).
7

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 bag tortilla chips (1 big) on the plate, layer with [cheezy sauce], [scrambled tofu], [roasted potatoes], black beans (1.5 cups), and [avocado salsa], then add another layer of bag tortilla chips (1 big) and repeat. Garnish with [fresh cilantro] and serve with [hot sauce]!