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Loaded Vegan Breakfast Nachos With Cashew Cheese Sauce & Tofu Scramble

If you know this particular brunch from the Plant and Planet cookbook is going to be following a long night, get prepped the day before. The salsa will only improve while flavors meld and mingle in the refrigerator, and the tofu can be made ahead and easily reheated. Soak the cashew mixture in the fridge overnight and then blend it up while the chips bake. Done! 

Photo credit: David Malosh


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