Serves 6 Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance, and the nachos will come together quickly.
1 Tbs. olive oil 1 small yellow onion, finely chopped 2 garlic cloves, minced green onions, chopped 12 oz. extra- firm tofu, drained and diced ½ tsp. salt 2 Tbs. nutritional yeast ½ tsp. ground cumin ¼ tsp. turmeric 1 ½ cups cooked or 1 ( 15- oz.) can black beans, drained and rinsed 1 large tomato, diced
1 jalapeño, seeded and finely chopped ¼ cup chopped cilantro, plus more for garnish ( optional) 1 Tbs. fresh lime juice 1 ripe avocado, peeled, pitted, and diced 1 recipe Smoky Queso Sauce, kept warm 1 ( 1 - oz.) bag organic tortilla chips . Heat oil in large nonstick skillet over medium- high heat. Add onion, and cook 3 minutes, then add garlic and green onions, and cook 2 minutes more. Add tofu and salt, and cook, stirring,
5 minutes. Stir in nutritional yeast, cumin, and turmeric. Taste and adjust seasonings, if needed. Stir in beans, cover, and keep warm.
. In a medium bowl, combine tomato, jalapeño, cilantro, and lime juice. Season with salt to taste, and mix well. Gently stir in avocado.
. To assemble: Spoon thin layer of sauce on bottom of large plate. Place half of chips on top of sauce. Spoon half of sauce on top of chips, followed by half of tofu and beans, then half of salsa. Top with remaining chips, and repeat with remaining ingredients. Serve immediately, garnished with additional cilantro, if using.
Per serving: 520 cal; 16g prot; 24g total fat ( 3g sat fat); 61g carb; 0mg chol; 440mg sod;
12g fiber; 3g sugars