If you don't know about the women of the Post Punk Kitchen - Isa Chandra Moskowitz and Terry Hope Romero - you have been seriously depriving yourself from some creative and delicious vegan options. Both of these women have put out an amazing line of vegan cookbooks, and Moskowitz's Veganomicon is easily the ultimate cookbook for vegan cooking. The recipes prove that vegan foods can be just as good (if not better) than their non-vegan versions, and you can easily sneak a recipe into the stomach of a skeptic without them realizing it was vegan at all! Case in point, Isa's All-Vegan Breakfast Nachos, where each layer of deliciousness is made from scratch and 100% cruelty-free. Yes, you can have nachos for breakfast. And yes, if you don't want nachos, these make excellent tacos or burritos as well. Make them the next time you want to get crazy with your breakfast. And make sure to share. (Please?) ------------------------------------------------------ All-Vegan Breakfast Nachos For the potatoes: 1 1/2 lbs red potatoes, diced 1/2 inch 2 tablespoons olive oil 3/4 teaspoon salt For the scrambled tofu: 1 tablespoon olive oil Small onion, finely chopped 2 cloves garlic, minced 14 oz extra firm tofu 1/2 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon turmeric 2 tablespoons nutritional yeast 1 tablespoon fresh lime juice For the melty cheezy sauce: 1 cup unroasted cashews, soaked in water for at least 2 hours, drained 1 cup vegetable broth 2 tablespoons mellow white miso 2 tablespoons nutritional yeast 1 teaspoon onion powder Salt to taste For the avocado salsa: 1 large tomato, diced 1/4 cup diced red onion 1 jalapeno, seeded and thinly sliced into thin rings 1/4 cup chopped cilantro 1 tablespoon fresh lime juice Pinch salt 1 avocado, diced medium To assemble: 1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained) 1 big bag restaurant style tortilla chips Fresh cilantro for garnish Hot sauce for serving 1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper. 2. On the prepared baking sheet, toss the potatoes with olive oil and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use. 3. Preheat a large, heavy bottomed pan over medium high heat. Saute the onion and garlic in olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. 4. Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu – it should be a nice bright yellow. Add the nutritional yeast and lime juice and cook for about 5 more minutes. Taste for salt. Cover with tin foil to keep warm until ready to assemble. 5. Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so. 6. In a medium mixing bowl, mix together all of the ingredients except for the avocado. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado. 7. Whether you’re making big shareable or little individual servings, zig zag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro and serve!