Vegan Sushi Rolls with Crispy Tofu
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5.0
69 reviews
Excellent
Vegan Sushi Rolls with Crispy Tofu
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These Vegan Sushi Rolls with Crispy Tofu are delicious! They're crispy, crunchy, tender, delicious, nutritious, easy to customize, and perfect for beginners!
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Ingredients
- 1 package of firm tofu sliced to ½' thick
- 2 tablespoons of soy sauce or tamari
- 1 tablespoon of nutritional yeast
- 2 cups of sushi rice also called sticky rice (we used purple jasmine sticky rice blend)
- 1 avocado sliced
- 1 carrot julienned
- 1 red bell pepper thinly sliced
- 1 package of toasted nori seaweed sheets
- 3 ½ cups of water
- 3 Tablespoons of agave
- 1 Tablespoon of rice vinegar
- 2 to 3 tablespoons of toasted sesame seeds
- 1 teaspoon of salt or to taste
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Instructions
- Preheat the oven to 425 degrees F and arrange tofu slices on a parchment paper lined baking sheet. Drizzle with soy sauce or tamari and sprinkle with nutritional yeast, dividing it evenly among slices. Rub slices on both sides so they get coated and place in the oven to bake, roughly 10 minutes on each side, flipping once. Remove them when they are golden brown and crispy and have puffed up a little bit, and let them cool. Once cool, slice into ½' wide strips and set aside.
- Once tofu is in the oven, prepare sushi rice according to package directions. Let cool.
- Slice all veggies and place on a cutting board next to sheets of seaweed. Get a small bowl of cold water and place it nearby (this will be for dipping your fingers in). Once rice has cooled slightly, add sweetener, rice vinegar and salt and stir to combine.
- Lay one sheet of seaweed on a clean work surface and place about 1 cup of rice on top. Dip your fingers in the water bowl and use them to press rice onto seaweed, spreading so it reaches the edges and forms a thin layer all the way around. Leave 1' of seaweed at the top free from rice. Lay a small amount of each veggie in a line across the middle of the sushi roll, taking care to only put a few pieces of each. Less is more here. Begin rolling away from yourself, over the veggies, squeeze tightly to get a good tight roll and keep rolling until you reach the end. Dip your finger in the water and run along the bare edge of seaweed to seal. Let rest for a minute before slicing into one inch pieces and placing on a plate. Repeat until all rice and/or fillings are gone. Your first few rolls may look a little funny but they will still taste great, they start to look better after a few tries. Sprinkle it with toasted sesame seeds.
Equipments used:
Notes
- Be patient: Our top tip for anyone new to sushi rolling is to have patience. It may take several rolls to get the hang of how much to fill them and how to roll them properly. But at least they’ll still taste great!
- Keep a water bowl nearby: You’ll need it for your fingers and to dampen your knife when slicing the vegetable tofu sushi rolls.
- Less is more: It’s important not to overfill the veggie sushi to avoid struggle when rolling it. Likewise, make sure to cut the fillings into thin matchstick pieces.
Nutrition Information
Show Details
Calories
615kcal
(31%)
Carbohydrates
101g
(34%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Sodium
1136mg
(47%)
Potassium
614mg
(18%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
5178IU
(104%)
Vitamin C
59mg
(66%)
Calcium
216mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 101g | 34% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1136mg | 47% |
| Potassium | 614mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 5178IU | 104% |
| Vitamin C | 59mg | 66% |
| Calcium | 216mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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