Instructions

Make the taco tofu: 

1. Heat the olive oil in a large skillet over medium heat. Crumble the tofu and add in the fajita seasoning. Cook, stirring often, until tofu is dry and slightly crispy, about 8-10 minutes. Set aside.

Make the fajita peppers:

1. Heat the remaining olive oil in the skillet. Add the peppers and the fajita seasoning and cook until softened, about 10 minutes. Wipe out the skillet and set aside.

Make the cheese sauce: 

1. Place the drained cashews, orange pepper, almond milk, chili powder, nutritional yeast and a pinch of salt and pepper in a blender and puree until creamy and smooth. Taste and adjust as needed for seasoning.
2. Place the cheese sauce into the skillet and cook another minute or two until warmed and thickened.

Assemble yo’ Nachos!: 

1. Layer the chips, cheese sauce, peppers and tofu in a large platter. Top with beans, jalapeños, remaining peppers/cheese/tofu and dollop with guacamole.