Tempeh Poke Nachos

This recipe is intended for our pre-marinated poke tempeh, but you could make it with any plain or marinated, cubed tempeh.

Ingredients:

• Tortilla chips

• 12 oz. poke tempeh (or other tempeh, marinated or not, and diced in 1/2 in. cubes)

• Your favorite Mexican cheese (we used shredded Monterrey Jack)

• Salsa - ideally fresh and home-made. We made a corn salsa with:

  • 1/4 c onions, finely diced

  • 2 medium tomatoes, small diced

  • 1/2 c finely chopped cilantro, and

  • 2 ears of fresh corn cut off the cob

  • with oil, vinegar, salt and lime to taste.

• Raw accoutrements. We used:

  • 4 radishes, thinly sliced on the mandolin

  • 1 jalapeño pepper, thinly sliced on the mandolin

  • 2 scallions, thinly slices on the mandolin

  • 1 cup shredded romaine lettuce

  • Wedges of fresh avocado, and

  • crumbled cotija cheese.

• Optional - dress with gochujang mayo. Mix:

  • 1 Tbsp gochujang

  • 1/2 c sour cream, mayo or veganaise, and

  • 1-2 Tbsp buttermilk or alternative milk (to thin it out)

Preparation

Prepare your salsa and accoutrements. Cook the tempeh as described on the package, or 2-3 minutes in enough oil to cover a pan, browning each side. Lay your chips on a sheet pan or on any oven-proof bowl or plate and cover with shredded cheese. Use the broiler to melt the cheese over the cheese. Remove nachos from the oven and top with tempeh and all of your accoutrements. Serve immediately.