• 6–8 big handfuls of corn tortilla chips (I like Que Pasa Organic brand)

Spicy BBQ Tofu

• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 block (450 grams) organic firm or extra firm tofu
• 1 tbsp tamari
• 1 tbsp vegan Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/3 cup barbecue sauce
• 2 tbsp hot sauce (use something relatively mild, such as Frank’s original)
• 1 tsp smoked paprika

Sweet Potato Cheese Sauce

• 2 heaping cups diced peeled sweet potatoes
• 1 cup water or unsweetened plant-based milk
• 1/4 cup tahini
• 1/4 cup nutritional yeast
• 3 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 garlic clove
• 1/2 tsp fine sea salt
• Freshly ground black pepper, to taste

Black Bean and Corn Salsa

• 1 1/2 cups cooked black beans
• 2 medium tomatoes, diced
• 1 cup corn kernels (fresh or thawed from frozen)
• Big handful cilantro, stems removed, chopped
• 2 green onions, sliced
• 2 tbsp freshly squeezed lime juice
• Pinch each fine sea salt, freshly ground black pepper, and chili flakes

Cashew Sour Cream

• 1 cup raw cashews, soaked and drained*
• 1 tbsp apple cider vinegar
• 2 tbsp freshly squeezed lemon juice
• 1/4 tsp plus 1/8 tsp fine sea salt
• 1/3 cup water, plus more as needed

Guacamole

• 2 medium ripe avocados, pitted
• Juice of 1 lime (about 3 tbsp)
• 1 medium garlic clove, minced
• 1/2 tsp fine sea salt
• Pinch of chili flakes
• Freshly ground black pepper