Tempeh Nacho Salad with Creamy Chipotle Dressing

Preheat oven to 350°F. Line two baking sheets with parchment paper. Spread tortilla wedges on prepared baking sheets, spacing them so they all have room to get crisp. Bake 20 minutes or until crisp. Set aside to cool about 10 minutes. 2. In a large skillet stir together tempeh, barbecue sauce, Worcestershire sauce, and ¼ cup water. Cook over medium 5 minutes or until all moisture has cooked off, stirring occasionally to keep tempeh from sticking to pan. 3. On a large platter arrange a bed of lettuce. Top with a layer of tortilla chips, then tempeh mixture, tomatoes, bell pepper, and cucumber. 4. For Creamy Chipotle Dressing, in a blender combine cashews, lemon juice, chipotle chile in adobo sauce, garlic, a pinch sea salt, and ¾ cup water. Cover and blend until smooth. Taste and adjust seasoning. 5. Drizzle salad with half of the Creamy Chipotle Dressing. Sprinkle with scallion and cilantro. Serve immediately with remaining dressing on the side.