Rough day? Craving something indulgent but feeling less than capable? Save this recipe, thank us later. We give our Tofurky BBQ Chick’n a spicy slathering of buffalo flavors, add in a little chopped celery and a whole lotta Moocho Cheddar Style Shreds, then heap it all into creamy avocado halves and top with crushed potato chips because- listen- you deserve this. Toss ‘em into the oven to get golden and hot, and BAM, weeknight worries vanquished! Makes 4 servings

what you’ll need:

2 large avocados

1 package Tofurky BBQ Chick’n

½ package Moocho Cheddar Style Shreds

¼ cupchopped celery

¼ cupsliced green onion

2 tablespoons Louisiana style hot sauce

1 tablespoon vegan mayo

1 tablespoon sliced chives

1 tablespoon chopped dill

½ teaspoon sea salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

1 cup kettle-style potato chips, crumbled

how to make:

1. Preheat oven to 350˚F.

2. Cut avocados in half and remove pits. Using a spoon, carve out 1 to 2 tablespoons of avocado from the center of each half to create a better divot for filling.

3. In a mixing bowl, add leftover avocado, chick’n, shreds, celery, green onion, hot sauce, mayo, chives, dill, salt, pepper, and garlic. Mix well to combine. Add a little extra salt or hot sauce to taste.

4. Place avocado halves in an oven-safe dish, such as a cake or loaf pan. Spoon all filling evenly between avocado bowls, then top generously with chips.

5. Bake for 15-20 minutes, or until the filling is heated through and the potato chips are golden brown. The avocados will naturally darken.

6. These are ready to eat as-is, or feel free to top with a dollop of vegan sour cream or a drizzle of vegan ranch.