Vegan Sushi Rolls with Crispy Tofu
User Reviews
5
Vegan Sushi Rolls with Crispy Tofu
Description
This vegan sushi recipe centers on crispy baked tofu slices seasoned with soy sauce and nutritional yeast, creating a flavorful plant-based protein component. The tofu is baked at high heat until golden and slightly puffed, then cooled and sliced into thin strips. Meanwhile, sushi rice is cooked and cooled, then mixed with agave nectar, rice vinegar, and salt for a balanced sweet and tangy flavor typical of sushi rice.
Vegetables including avocado, julienned carrot, and thinly sliced red bell pepper add fresh texture and color. These ingredients are assembled on toasted nori seaweed sheets, with a wet finger technique used to spread rice evenly. Careful portioning prevents overly full rolls that are difficult to handle, and the rolls are formed tightly to maintain shape.
Served sliced, these sushi rolls provide a varied texture with the softness of rice, crispness of fresh vegetables, and the chewy, savory baked tofu. This dish is suitable as a light meal or appetizer.
Ingredients
- 1 package tofu sliced to ½' thick, firm
- 2 tablespoons soy sauce or tamari
- 1 tablespoon nutritional yeast
- 2 cups 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 nori seaweed toasted sheets
- 3 ½ cups of water
- 3 Tablespoons agave
- 1 Tablespoon rice vinegar
- 2 to 3 tablespoons toasted sesame seeds
- 1 teaspoon salt or to taste
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.
Notes
- Be patient when rolling sushi; it may take several attempts to get the technique right.
- Keep a bowl of water nearby to wet your fingers and moisten the knife to prevent sticking when shaping and slicing.
- Do not overfill the rolls; use thin, matchstick-sized vegetable pieces to make rolling easier and prevent tearing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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