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Ingredients

2 (14 ounce) cans full-fat coconut milk (such as Thai Kitchen®) ¼ cup nutritional yeast 4 tablespoons cornstarch 1 tablespoon finely chopped fresh cilantro 2 teaspoons sea salt 1 teaspoon smoked paprika 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne powder 1 teaspoon rice vinegar ¼ teaspoon liquid smoke 2 tablespoons olive oil 1 (16 ounce) package extra-firm tofu - drained, patted dry, and mashed into small pieces 2 tablespoons nutritional yeast 2 teaspoons ground turmeric ¼ cup canned vegan chili ¼ cup halved cherry tomatoes 1 avocado, sliced ¼ cup fresh cilantro, or to taste salt and ground black pepper to taste

Nutrition Info

713.7 calories carbohydrate: 28.8 g cholesterol: : - fat: 62.7 g fiber: 10.6 g protein: 21.6 g saturatedFat: 40 g servingSize: - sodium: 1013.7 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.
Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.
Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.
Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.

4 servings

Canned chili, homemade coconut milk queso, and tofu come together in a delicious vegan scramble your whole family will love!