If you know this particular brunch from the Plant & Planet cookbook is going to be following a long night, get prepped the day before. The salsa will only improve while flavors meld and mingle in the refrigerator, and the tofu can be made ahead and easily reheated. Soak the cashew mixture in the fridge overnight, and then blend it up while the chips bake. Done! 

This post was originally published on VegNews.com.