Sauté vegetables with olive oil, garlic, salt and pepper until softened.
Press tofu to get rid of extra moisture
Blend tofu, soy milk, nutritional yeast, baking powder, salt and pepper until completely smooth.
Combine with the cooked veggies and divide evenly between tortilla boats (you can also use mini tortillas and line a muffin tray)
Top with cheese
Bake 35 mins at 180 degrees. Cool 10 mins before serving.
