EPIC Vegan Sushi with Tofu
This vegan sushi is loaded with flavors! It has tons of veggies and packs a punch of protein!
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)
Tried this recipe?Let us know how it was!