Preheat oven to 350 degrees for the chips.

Start by making the nacho cheese sauce. Add oil to a saute pan and heat over medium-high heat. Once oil is heated, add in your chopped onion and red pepper. Season with salt and pepper. Saute vegetables for about 7 minutes, stirring frequently.

Once vegetables have softened, stir in garlic and cook until fragrant, about 1 minute. Transfer your sauteed mixture to a blender. To the blender, also add in the nutritional yeast and tofu. Blend until smooth.

Cut tortillas into wedges with a pizza cutter and place on a baking sheet. Brush with coconut oil and lightly salt. Bake for about 10 minutes or until lightly toasted and beginning to crisp.

Once tortillas are baked, arrange on a plate and top with cheese sauce and toppings.