Directions:To make the nachos: Heat the oil in a heavy large frying pan over medium-high heat.Working in batches, add the tortilla wedges and fry for 2 minutes, stirring occasionally, or until golden. Using a slotted spoon, transfer the tortilla chips to a paper towel-lined plate. Sprinkle with salt.Arrange the warm tortilla chips over a large platter. Spoon the warm melted cheese over the chips. Spoon the beans over the cheese. Spoon the pico de gallo over the beans. Spoon the guacamole atop the nachos. Drizzle the sour cream over the nachos. Sprinkle with the green onion and serve immediately.To make the pico de gallo: Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours. Stir the pico de gallo before serving.To make the tofu sour cream: Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill.Cover and refrigerate at least 2 hours and up to 2 days.
To make the guacamole: Toss the tomato, onion, cilantro, lemon juice, and 1 1/4 teaspoon of salt in a medium bowl. Let stand for 20 minutes.Mash the avocados in a large bowl. Stir in the tomato mixture. Season the guacamole to taste with more salt, if desired. Transfer the guacamole to a serving bowl and serve.The guacamole will keep for 4 hours, covered tightly and refrigerated. Stir the guacamole again before serving.