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Epic Vegan Tofu Sushi (With Crispy Shredded Baked Tofu)
Making vegan sushi at home might sound intimidating, but this Tofu Sushi is easy, fun, and absolutely delicious! With crispy shredded tofu, pickled red onions, and veggies.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 sushi rolls
Calories: 485 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Quick Pickled Red Onion
- ¼ medium red onion
- ¼ cup white vinegar or rice vinegar 60 mL
- ½ cup water 120 mL
Crispy Tofu
- 1 oz block super firm tofu 450 g
- ¼ cup olive oil 60 mL
- ½ tsp salt
- 2 Tbsp hoisin sauce 30 mL
Sushi Rice
- 2 cups sushi rice 450 g
- 2 ½ cups water 490 mL
- ¼ cup rice vinegar 60 mL
- 1 Tbsp sugar
- 1 tsp salt
Sushi Assembly
- 5 heets nori
- 1 avocado sliced into thin strips
- ¼ medium cucumber sliced into thin strips
- ½ carrot peeled and sliced into thin strips
Instructions
- Pickled Onions: Thinly slice ¼ medium red onion then add the slices to a bowl with ¼ cup white vinegar or rice vinegar and ½ cup water, making sure to submerge the onion. Set aside.
- Prep Tofu: Preheat oven to 400F (204C). Using the largest setting of a box grater, grate 1 16-oz block super firm tofu. Pat it relatively dry with paper towels, then transfer it to a mixing bowl. Mix in ¼ cup olive oil and ½ tsp salt, then spread into a thin layer on a parchment-lined baking sheet. Press gently with a spatula to compress tofu into an even layer.
- Cook Tofu: Cook for about 30 minutes, or until tofu is a bit browned and crispy (the inside portion may still be a little soft, but that’s okay. It’s done when the outside edges are golden brown and crispy).Roll the layer of cooked tofu into a log, then cut it into thin strips. Add the chopped tofu to a bowl and mix with 2 Tbsp hoisin sauce.
- Sushi Rice: Rinse 2 cups sushi rice well in a mesh sieve(until water is no longer running cloudy and looks clear). Add rice and 2 ½ cups water to a medium pot and bring to a boil. Cover, reduce heat to medium/low, and cook until water is all absorbed, about 20 minutes.Meanwhile, combine ¼ cup rice vinegar, 1 Tbsp sugar, and 1 tsp salt in a microwave-safe bowl. Microwave just until warm, about 20 seconds, stirring to dissolve the sugar. Stir the vinegar mixture into the rice. Let stand uncovered until cool enough to handle.
- Assemble Sushi: Bring a bowl of cold water and some paper towels to where you’ll be rolling. Lay a piece of plastic wrap (or a sushi mat, if you have one) onto your counter, then place a piece of nori shiny side down.Sprinkle about ¾ cups of the cooked rice over the nori. Dip your fingers in the water, then gently press the rice onto the nori into an even layer (wipe off your fingers and dip them in water often to prevent sticking).Arrange veggies onto the rice horizontally, arranging them next to each other rather than in a pile. Sprinkle about ⅙ of the tofu over the veggies.
- Roll Sushi: Lift the edge of the sushi mat or plastic wrap closest to you and fold it over the fillings to enclose the sushi. Gently but firmly tuck the sushi in to roll it tightly (without squeezing out the fillings). Transfer the roll to a cutting board. Repeat with remaining ingredients (should make about 5 rolls).
- Cut Sushi: Use a very sharp knife to cut each roll into 8 pieces. For the cleanest cuts, wipe off the knife when it starts to build up with rice.
- Serve: Drizzle sushi with soy sauce, pickled ginger, sprinkled with sesame seeds, or drizzled with spicy mayo*!
Cup of Yum
Notes
- *To make sushi mayo, mix ¼ cup mayonnaise and 1 Tbsp sriracha.
- ¼ cup mayonnaise and 1 Tbsp sriracha.
Nutrition Information
Serving
1sushi roll
Calories
485kcal
(24%)
Carbohydrates
62g
(21%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
2.5g
Monounsaturated Fat
11g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
690mg
(29%)
Potassium
330mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
930IU
(19%)
Vitamin C
3mg
(3%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6sushi rolls
Amount Per Serving
Calories 485
% Daily Value*
| Serving | 1sushi roll | |
| Calories | 485kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 690mg | 29% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.