Healthy Breakfast Nachos with Vegan Sour Cream Recipe - Forks Over Knives

Ingredients

• 16 6-inch corn tortillas
• 3 cups cooked brown rice
• 2 15-oz. cans black beans, rinsed and drained (3 cups)
• 2 cups fresh or frozen corn
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup chopped fresh poblano chile
• ¼ cup chopped fresh cilantro
• ¼ cup + 3 tablespoons lemon juice
• 2 tablespoons taco seasoning
• 1½ teaspoons garlic powder
• 12-oz. package extra-firm tofu, drained
• 1 tablespoon white wine vinegar
• ½ teaspoon sea salt
• ¼ teaspoon yellow mustard
• 1 16-oz. container store-bought pico de gallo
• 1 avocado, halved, seeded, peeled, and cut into ½-inch dice