Tofu Sushi

May 8, 2017

Sushi is e v e r y t h i n g to me. I'm pretty sure I've mourned Shrimp Tempura since day one of my vegan transition. I've also taken several moment of silence for my love of of the Rainbow Roll; sad days, people. 


Can vegan sushi soothe my woes? Yes, yes please!


I took a little inspiration from a recent trip to Fusion (this place is amazing!); and, this weekend I decided to give homemade sushi a try. I could have slapped myself for waiting so long to try this. It was literally the easiest thing to do and my meal prep Sunday's will be forever lit. 


Let's do it!



What you need:


1 Seaweed Sheet | 1/2 Cup Cooked and Cooled White Rice | Tofu Marinated in Teriyaki Sauce (1 hour - Overnight), Grilled, and Cooled | Desired Veggies (I used grilled asparagus, carrots, and celery) | Parchment Paper & Small Hand Towel or Sushi Mat | Sesame Seeds for topping

Fold your towel in half and lay it neatly on a flat surface. Lay a sheet of parchment paper on top. Next, lay down your seaweed, glossy side down. Cover the seaweed with a layer of white rice and press it down firmly and evenly. Be sure to leave a gap on the side of the seaweed that you will be rolling forward.



Lay your tofu and veggies long ways and in the middle. Roll, tuck, roll. Yes, it's as easy as it sounds!


Squeeze and form the shape of your sushi before unrolling it from the parchment paper and towel. Slice and top with sesame seeds. 




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