Caramelized Chipotle Vegan Gordita Crunch

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. 
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. 
3 Add the agave and continue to sauté, until the onions are nice and brown. Another 2-4 minutes. 
4 Next, add the chipotles, and sauté for another 1-2 minutes. 
5 Then crumble the tofu you pressed into the skillet. Break up any large chunks with a spatula. 
6 Sauté the tofu, until it begins to brown. 3-5 minutes. 
7 Now, add the adobo sauce, all the spices and the vegetable broth. Then add a pinch of salt and pepper. 
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. 
9 Now, make the cheese sauce. In a medium sized sauce pan, heat the vegan butter on  medium. 
10 Once the butter has melted, whisk in the flour to create a roux. Simmer for 1-2 minutes. 
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. 
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.
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!