This tofu sushi bowl is vegan, gluten free, protein packed, and ready in under an hour! Made with minimal ingredients, it’s the perfect vegetarian option to the beloved dish.
Guys- I have big news. I had my FIRST EVER sushi meal on Saturday night!! My best friend was in town for the weekend, so she convinced me to go to the best sushi spot in Boulder, Japango, and get a roll. HOLY COW- so good. I got a simple one with ahi tuna, avocado, and rice, but DAMN I was missing out. But, before that- I had lived 18 years without any sort of sushi.
So, when poke bowls became all the rage, I was the one in the background, staying out of that trend. Sure, it sounds appetizing, but again- raw fish. One day, I was talking to my mom about this, and she said- “why don’t you just make sushi with tofu?” GENUIS, DIANA. (That’s my moms name, in case you’re confused).
Well, I tried making tofu sushi, and it… it didn’t go well. So, I thought of the next best option- a tofu sushi bowl! This bowl tuned out to be SUPER easy to make, especially since I’m using my foul proof tofu cooking recipe. This is my “how to make tofu taste good 101” hack, and it all has to do with the double baking. Don’t get scared away by that- it’s way easier then it sounds, and really doesn’t take that long.
Other than cooking the tofu, this bowl is pretty easy to make. Serve over rice, slice some vegetables, and prepare the 3 ingredient spicy sauce! Normally, I’m not one for mayo based sauces, but this one is delicious. Just make sure you check the ingredients on the jar, and see if it’s vegan.
Not only is this bowl vegan & gluten free, but they’re also protein packed and the perfect meal prep dish. When you make this tofu sushi bowl, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 block extra firm tofu, cubed
- Sesame oil, for frying
- 2 cups cooked white rice
- 1 cucumber, chopped
- 1 carrot, thinly granted
- 1 avocado, cubed
- ¼ cup vegan mayo
- 3 tbsp hot sauce
- ½ tsp ginger
- ½ tsp sea salt
- Sesame seeds, for garnish
- Drain the liquid from your tofu box, and press with a heavy object for 2 hours to let the liquid come out.
- Heat your oven to 450 F. Cube the tofu into bite size pieces, and line on a baking tray evenly. Cook for 45 minutes, until well done.
- Once done, heat a frying pan to a medium heat and pour some sesame oil on. Cook the tofu on the pan for 10-15 minutes, until crispy and well done.
- To prepare the sauce, whisk the ginger, sea salt, hot sauce, and mayo until well mixed.
- To prepare the bowls, evenly divide your cooked rice, cucumber, carrots, avocado, and tofu. Pour over the sauce, garnish with sesame seeds, and enjoy!
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