Vegan Chilaquiles With Chipotle Tofu, Beans and Cashew Queso

For the tofu chilaquiles

Preheat oven to 425F

Drain and press the tofu for 30ish minutes, then cut into cubes

Place the tomatoes, jalapeno, garlic cloves and onion halves on a parchment-lined baking sheet and bake for 20 mins. They can get a little blackened.

Transfer to a blender and add 1/2c water. Combine fully. Add more water if necessary, salt (healthy pinch or two) and pepper to taste. Set aside.

Head a tbsp of oil in a non-stick pan and once hot, add the tofu cubes. Season with salt and a sprinkle of chipotle powder. Let the cubes cook on medium for 3-4 mins each side - until they get crispy.

Once the tofu is cooked, add the salsa mixture to the pan along with the tortilla chips

For the beans

 I brought the beans to a boil with a couple cloves of garlic and a small onion amd then simmered with a little cayenne, salt and cilantro.Bring the beans (and their liquid) to a boil along with the garlic and onion. Then simmer with a little cayenne, salt and cilantro until they're nice and creamy.

garlic and a small onion amd then simmered with a little cayenne, salt and cilantro.

For the Cashew Queso

Add all ingredients to a Vitamix, blender or food processor and blend until the queso is smooth. Adjust seasonings to taste.