EPIC Vegan Sushi with Tofu
This EPIC Vegan Sushi with Tofu is loaded with tons of flavor and packed with veggies! Vegan sushi is so incredibly healthy and is totally customizable to your individual likes! Make this sushi with your kids or on a friends night in! It’s not as hard to make as you think! Try with my healthy vegan sriracha mayo recipe! It is a true game changer!
What ingredients do I need for EPIC Vegan Sushi with Tofu?
- White or Brown Rice (see paragraph below on choosing rice)
- Nori Sheets
- Avocado
- Cucumber
- Carrot
- Mango
- Green Onions
- Sesame Seeds
- Extra Firm Tofu
- Soy Sauce
- Nutritional Yeast
What kind of rice should I use to make sushi?
To make sushi it is important to choose the correct type of rice! It took me a long time to figure out what to use and I always looked for “sushi rice” which was quite hard to find! If you can find sushi rice at the store go for it! If not, here are a few other options! Short grain white rice is the best for making sushi. It achieves the most authentic sushi and the best consistency. However any short-medium grain rice will work just fine! I typically go for a short or medium grain brown rice and it works great! Keep in mind brown rice will not be as sticky, but I personally don’t mind. Calrose rice works as well and it is usually available in most grocery stores!
How to make EPIC Vegan Sushi with Tofu:
To make EPIC Vegan Sushi with Tofu start by cooking your rice earlier in the day. Cook according to instructions, as this will differ depending on what rice you use. Once cooked spread the rice out onto a large plate or baking dish in order for it to cool. You can cool to room temperature or place in the fridge for a short amount of time to help it cool quickly. Do not leave it in the fridge for too long as this will dry the rice out.
Press your tofu using a tofu press or with some heavy objects and a kitchen towel. Slice the tofu then dunk in soy sauce, then in some nutritional yeast and bake until crispy. Assemble your sushi by spreading out rice onto a nori sheet 3/4 of the way then add sesame seeds and the rest of your toppings.
Roll the sushi up with your hands or with a bamboo roller. Wet the edge of the nori sheet with some water on your fingertips. This will make the nori stick to itself and seal your sushi shut! Slice your sushi into bite sized pieces using a very sharp knife! Dunk in soy sauce or drizzle with my healthy vegan sriracha mayo!
What else can I put in my sushi?
- Bell Peppers
- Cabbage
- Baked Sweet Potato
- Greens such as spinach
- Alfalfa Sprouts
- Broccoli Sprouts
Try out some other recipes you will LOVE:
Try this sushi with my Healthy Vegan Sriracha Mayo!!!
EPIC Vegan Sushi with Tofu
Ingredients
- 2 cups White or Brown Rice short or medium grain
- 7-8 Nori Sheets
- 2 Avocados
- 1 Cucumber
- 1 Carrot
- 1-2 Mango
- 2 Sprigs Green Onions
- 2 tbsp Sesame Seeds
- 400 g Extra Firm Pressed Tofu
- ¼ cup Soy Sauce
- ⅓ cup Nutritional Yeast
Instructions
- Preheat your oven to 425 f
- Press your tofu using a tofu press or wrap it in some kitchen towels and place heavy objects on top for at least 30 minutes.
- Put the soy sauce in a small bowl and the nutritional yeast in another. Slice your tofu into long strips then dunk them first in the soy sauce, then in the nutritional yeast. Place onto a baking tray making sure they do not touch, and bake for 20-25 minutes until crispy.
- Cook your rice earlier in the day according to package instructions. Once cooked spread the rice out in a thin layer on a large plate or baking dish and let cool to room temperature. You can also put the plate in the fridge if you need it to cool quickly. Do not leave it in the fridge for too long or the rice will dry out.
- Slice and prepare all your veggies while the tofu is cooking.
- Assemble your sushi. Place the nori with the rough side up then spread on a thin layer of rice about 3/4 of the way leaving 1/4 empty. Sprinkle on some sesame seeds then add your sliced veggies and tofu (you can add the tofu warm or cold).
- Roll you sushi tightly with your hands or with a bamboo roller.
- Wet the edge of the nori sheet by wetting your fingers and rubbing the water on the edge. This will help the nori stick to itself and close your roll.
- Slice your sushi into bite sized pieces with a VERY sharp knife.
- Dunk in soy sauce or squeeze on some of my vegan sriracha mayo (recipe above)