Loaded Breakfast Nachos With Cashew Cheese Sauce and Tofu Scramble | VegNews

Ingredients

• For the cheese sauce: 
• ¾ cup
• raw cashews
• ½ cup boiling water
• ¼ cup nutritional yeast
• 1 tablespoon olive oil
• ¼ teaspoon salt
• For the salsa: 
• 1 pint cherry or grape tomatoes, quartered
• ½ medium red onion, finely chopped
• 4 sprigs fresh cilantro, both stems and leaves, finely chopped
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• ½ teaspoon salt
• For the tofu scramble: 
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1 (14-ounce) package
• extra-firm tofu
• , drained
• 1½ teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• For the nachos:
•  
• 1 (12-ounce) bag tortilla chips
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 avocado, sliced