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Ingredients
- 1/2 14-oz package extra firm tofu , drained and pressed
- 2 tbsp KA•ME® Tamari
- 1/2 tsp KA•ME® Sesame Oil Blend
- 1/4 tsp ground ginger
- 1 package KA•ME® Rice Crackers (Original or Sesame varieties)
- 1 cup cooked brown rice
- 1/2 cup cucumber , finely chopped
- 1/2 cup carrots , finely chopped
- 1/2 cup bell pepper , finely chopped
- 1/2 avocado , chopped
- 1 tbsp KA•ME® Rice Vinegar
- 2 tbsp mayonnaise
- 1/2 tsp KA•ME® Sriracha Sauce
- scallions , sliced, as garnish
- seaweed strips (optional)
Instructions
- Cut tofu into small cubes and place in a bowl. Add KA•ME® Tamari, KA•ME® Sesame Oil Blend, and ginger; toss.
- In a medium skillet over medium heat, add a little oil. When hot, add tofu. Cook for 8-10 minutes, stirring, until golden on all sides.
- Place KA•ME® Rice Crackers on a plate in a single layer.
- Top crackers evenly with rice, cucumber, carrots, peppers, avocado, and tofu.
- In a small bowl, add KA•ME® Rice Vinegar, mayo and KA•ME® Sriracha Sauce; stir. Drizzle onto nachos.
- Top with green onions and seaweed strips.
Recipe Notes
Recipe courtesy of @emilieeats
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