A super flavorful meal that ya may or may not know that ya needed ! Look, this is honestly super easy. So give it a try! You’ll be like whoahhhhh, I just made this? and it’s not from a restaurant !? Kinda like, the feeling I’m alwayssss seeking when I make food. It feels real good to make stuff on your own! I want y’all to feel that way too. So give this a go- and definitely tag me with your re-creations! As always, y’all enjoy !
*Stir everything together in a small bowl.
Place in a sauce pan on low heat until it gels up. (About 30 sec) This will take a very small amount of time, don’t over cook or it will get very sticky.
*Stir together until smooth and creamy.
How to plate this:
*If using chicken (2 breasts) instead of tofu, double the teriyaki sauce ingredients*
How to make tofu taste legit
A new series in my attempts to let the tofu non believers know that tofu can in fact taste legit- as long as you bring the flavorz (I'm gonna show you how)!
I posted the video of how I built these nachos on my Instagram : @thedailykale Follow me over there to see my video content ;)
I must say these were 1000 % inspired by Yard House! Yes out of all places, Yard House inspired these damn poke nachos.
Unfortunately I haven’t been to Hawaii and tasted the real deal of what I can only imagine is insanely delicious and refreshing poke! Although I have had another place here in L.A. that I’ve heard is pretty authentic and it’s also really good (Sweetfin). But again, this particular recipe I created was my try at the dish I love to order when we go to Yard House.
*Also can I just mention, it has been my dream since I was a kid to go to Hawaii. So if y’all wanna just put that wish out there for me in the world, I would so appreciate it!
Without further ado, I give you, Poke Nachos.
What you'll need for the nachos:
Rice paper chips
Assembling the nachos:
Remember, The amounts of certain ingredients are completely up to you. I added a little tofu into each rice paper chip. Then added edamame, cabbage, avocado, spicy Mayo, teriyaki glaze, truffle aioli, cilantro, scallions, sesame seeds and the crispy garlic.
If you won’t be eating these immediately I highly recommend not plating these a head of time because the rice paper will become soft with wet ingredients in it for too long. So if you were serving these at a party for example, serve it in a guacamole style/ deconstructed nachos way. Have the chips alone in a bowl and all of the other ingredients separate. Ummm DIY Poke Nacho Party anyone ?! Sounds fun to me !
ENJOY Y’ALL! tag me on Instagram @thedailykale if you make it !!
It’s amazing to me how your taste buds can change... I supposably wasn’t a fan of Mediterranean food... well look here now- the times have most certainly changed!
Mosssssst certainly :)
And for that I am thankful.
If I told you I’ve ate this 3 days in a row, would you believe me? Well believe you meeeee I sure have. And If I wouldn’t have finished the ingredients today I would make it again tomorrow too!
So... tell me... have I done a good job convincing you that you should try this? learn from my mistakes folks, don’t waste time not trying a certain cuisine cause you don’t think you’d like it- give it a real chance friends
What you’ll need for this taco:
1/4 cucumber (chopped)
1-2 cherry tomatoes (sliced)
1-2 tbsp Tzatziki sauce (recipe below)
Arugula (small handful)
1-2 tbsp Feta (vegan or non)
Sliced onion (optional)
3 slices of Tofu Shawarma (recipe below)
All ingredients are wrapped up in one of my long time favorite tortillas by: @sietefoods
Recipe by: The Daily Kale
1 package Tofu (extra or super firm)
1-2 tbsp avocado oil
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp turmeric (powder)
1/2 tsp cayenne (optional)
1/2 tsp black pepper
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/8 tsp cinnamon
Preheat oven to 450.
Drain water out of tofu and then slice into strips. In a big bowl add all spices together and stir. Add in the lemon juice and oil to the spice mixture and stir until it’s combined. Add in the tofu carefully, so you don’t break the strips. Lightly move the tofu around so that you get the spice mixture all over the strips evenly.
On a parchment paper lined pan, spray a bit of oil and then place each strip on the pan. Bake for 25 minutes turning over halfway through.
3/4 cup greek yogurt ( vegan or regular)
1/2 English cucumber (grated and strained)
1 tbsp lemon juice
Salt and pepper (to taste)
1/2 tsp garlic powder
1.5 tbsp dried dill
Enjoy my friends! Tag me on instagram @thedailykale, if you try it!
*If you're wanting an even more refreshing wrap, use lettuce like I did in the photos below :)