Use your hands to squeeze out as much liquid as possible from the tofu, then crumble it into a bowl and set aside while you preheat a non-stick sauce pan (with a matching lid) over medium-high heat with the vegetable oil.

Once hot and shimmering, add in the chunks of tofu. Use a spatula to break them into your desired size before adding in the kala namak and nutritional yeast (if using). Stir well to combine and continue breaking up the pieces. As it dries out, add in a few tbsp of milk.

Turn the heat down to medium and add the black beans and tortilla chips. Break up the tortilla chips with your spatula and cook for one minute before adding in the salsa and half of the cheese. Toss to combine, then top with the remaining cheese and cover with a lid.

Set a timer for 3 minutes and allow the mixture to cook. Meanwhile, chop up your cilantro. After 3 minutes, turn down the heat to medium-low and set another timer for 2 – 3 minutes.

Once the mixture is heated through and the cheese has melted, add the cilantro and serve immediately. Add hot sauce and pickled red onions if desired.