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Vegan Sushi Rolls with Crispy Tofu

These Vegan Sushi Rolls with Crispy Tofu are delicious! They're crispy, crunchy, tender, delicious, nutritious, easy to customize, and perfect for beginners!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 615 kcal
Course: Lunch , Dinner
Cuisine: Asian , Japanese

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

Instructions

    Cup of Yum
  1. 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.
  2. Once tofu is in the oven, prepare sushi rice according to package directions. Let cool.
  3. 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.
  4. 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: 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

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

% 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.