5 from 69 votes
Vegan Sushi Rolls with Crispy Tofu
Vegan Sushi Rolls with Crispy Tofu combine baked soy sauce and nutritional yeast-coated tofu with sushi rice, avocado, carrot, and red bell pepper wrapped in toasted nori sheets. The tofu is baked until golden and puffed, then sliced into strips. The sushi rice is seasoned with agave, rice vinegar, and salt. Rolling requires careful handling to avoid overfilling, and dipping fingers in water helps prevent sticking while shaping the rolls.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
4
servings
Calories:
615 kcal
Course:
Lunch, Dinner
Cuisine:
Asian, Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 615
% 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.