Vegan Nacho Salad

I love nachos. I loved nachos.....before I stopped eating cheese. Now when I am craving a big delicious pile of nachos I usually opt for this healthier version. It really hits the spot:)
Ingredients needed:
2 cups Romain Lettuce
1/2 cup Cooked pinto or black beans ( or canned)
1 cup tofu taco filling (recipe to follow)
2-4 Tb Pico de Gallo or Salsa
2-4 TB We Can't Say its Cheese-Mexi Cheddar
Farmboy Tortilla chips (optional)

Start with your bed of salad, add as much chopped romaine lettuce as you would like, and then follow with the toppings. I add the beans, then tofu, throw a few broken up chips on top, then top with pico and cheese sauce. To make the cheese more "saucy" I microwaved about 2 TB with about 1 TB of my bean juice (or water would also work), for about 25 seconds.

Tofu Taco Filling (serves 2)
1/2 block of tofu
1-2 TB oil for cooking
1/4 onion diced
1 TB tamari
1 Tsp cumin powder
garlic salt and red chile powder to taste

Start by sauteing the onion, and then crumbling the tofu into the pan. Add the rest of the seasonings and adjust according to taste. Continue to cook until the tofu is dry and crumbly, about 10-15 minutes, stirring occasionally. A well seasoned cast iron or non-stick pan works best for this.