Vegan Cheeseburger Nachos

1 Make the tofu "ground beef" first. Make sure you press your tofu for at least 15 minutes before hand, but the longer the better. You can use a tofu press, or just place something heavy on top of the tofu.
2 Now, heat the olive on medium high in a non stick skillet. Then crumble the tofu into the pan. Break up any larger pieces with a wooden spoon. 
3 Press the tofu into the pan and leave for 2-3 minutes until one side of the crumbled tofu is brown, then stir and press back into the pan, repeat until the tofu is firm and brown. This may take about 10 minutes or so.
4 Then add in the soy sauce, liquid smoke, garlic powder, onion powder and maple syrup. Stir to coat all of the tofu, then saute for another minute or so. Taste and adjust seasoning. Set aside. You can leave in the pan to stay warm, or put in the oven on low. 
5 Next, make the cheese sauce. In a medium sauce pan or skillet, heat the vegan butter on medium until it melts, then whisk in the flour until they are combined and have formed a paste. 
6 Now, whisk in the almond milk until everything is fully combined. Then whisk in the nutritional yeast, mustard, turmeric and a few pinches of salt and pepper. 
7 Simmer for a 1-2 minutes, whisking, until the cheese sauce is nice and thick. Taste and add more salt and pepper if needed. 
8 Put the nachos together, place half the chips on a platter, top with half the tofu and some cheese sauce. Add more chips then more tofu and more cheese sauce. Top with lettuce, tomatoes, onions and pickles. Serve immediately!