By Aaron Wurm
Drain and press the firm tofu to remove excess moisture. Cut into cubes. In a bowl, mix 2 tbsp soy sauce or tamari and 1 tsp sesame oil. Add tofu cubes to the mixture and marinate for 20-30 minutes.
Rinse 1.5 cups of sushi rice under cold water until the water runs clear. Place the rice in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, lower the heat to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and the water is absorbed.
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, mix in 2 tbsp of rice vinegar and fluff with a fork.
While the rice is cooking, prepare the vegetables. Slice the avocado and cucumber thinly. Julienne the carrot. Set aside.
Heat 1 tsp of sesame oil in a non-stick pan over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
Assemble the sushi bowls. Divide the sushi rice into bowls. Arrange slices of avocado, cucumber, and carrot over the rice. Add the cooked tofu.
Tear the nori sheets into small pieces and sprinkle over the bowls. Add a small amount of pickled ginger on the side.
Drizzle a little extra soy sauce or tamari if desired. Serve immediately and enjoy your Vegan Sushi Bowl with Marinated Tofu.
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This Vegan Japanese Main Dish Healthy recipe is ready in 45 minutes and features sushi rice, firm tofu, rice vinegar and other delicious ingredients. Contains 450 calories total.
Drain and press the firm tofu to remove excess moisture. Cut into cubes. In a bowl, mix 2 tbsp soy sauce or tamari and 1 tsp sesame oil. Add tofu cubes to the mixture and marinate for 20-30 minutes.
Rinse 1.5 cups of sushi rice under cold water until the water runs clear. Place the rice in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, lower the heat to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and the water is absorbed.
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, mix in 2 tbsp of rice vinegar and fluff with a fork.
While the rice is cooking, prepare the vegetables. Slice the avocado and cucumber thinly. Julienne the carrot. Set aside.
Heat 1 tsp of sesame oil in a non-stick pan over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
Assemble the sushi bowls. Divide the sushi rice into bowls. Arrange slices of avocado, cucumber, and carrot over the rice. Add the cooked tofu.
Tear the nori sheets into small pieces and sprinkle over the bowls. Add a small amount of pickled ginger on the side.
Drizzle a little extra soy sauce or tamari if desired. Serve immediately and enjoy your Vegan Sushi Bowl with Marinated Tofu.
Calories per Serving: 450
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