Step 1

Make the spicy ranch first. Drain the cashews you soaked and add them to a blender. Add the remaining ranch ingredients and blend on high until completely smooth. Put in the fridge until ready to use.

Step 2

Now make the tofu filling. Heat the olive oil on medium high in a large non-stick skillet. Add the onions and a pinch of salt. Sauté, reducing heat as needed until the onions begin to brown. 5-7 minutes.

Step 3

Add the agave and continue to sauté, until the onions are nice and brown. Another 2-4 minutes.

Step 4

Next, add the chipotles, and sauté for another 1-2 minutes.

Step 5

Then crumble the tofu you pressed into the skillet. Break up any large chunks with a spatula.

Step 6

Sauté the tofu, until it begins to brown. 3-5 minutes.

Step 7

Now, add the adobo sauce, all the spices and the vegetable broth. Then add a pinch of salt and pepper.

Step 8

Continue sautéing for another 5-6 minutes. The broth will be absorbed and you will have a nice spicy filling. Turn the heat off, but leave on the stove to keep warm.

Step 9

Now, make the cheese sauce. In a medium sized sauce pan, heat the vegan butter on medium.

Step 10

Once the butter has melted, whisk in the flour to create a roux. Simmer for 1-2 minutes.

Step 11

Then add the non-dairy milk and whisk to combine. Making sure there are no lumps. Simmer until it begins to thicken. 2-3 minutes.

Step 12

Add the vegan cheese, garlic powder and pinch of salt and pepper. Whisk until the vegan cheese has completely melted. Turn off the heat.

Step 13

To put together, spread a layer of cheese sauce onto a flour tortilla. Wrap that around a hard taco shell. Fill with tofu, top with lettuce and spicy ranch. Serve immediately, with more ranch to dip!