Vegan Sushi Bowls
Ingredients
The base
-
1
cup
uncooked white rice
Baked Tofu
-
1
block
extra firm tofu
-
1
tablespoon
toasted sesame oil
-
½
teaspoon
garlic powder
-
1
teaspoon
fine sea salt
-
1
tablespoon
arrowroot starch (or cornstarch)
Creamy Sriracha Sauce
-
¼
cup
tahini
-
1
tablespoon
lime juice
-
1
tablespoon
tamari (gluten-free soy sauce)
-
1
tablespoon
sriracha
-
1
tablespoon
maple syrup
-
1
clove
garlic, minced
-
1
inch
fresh ginger, minced
-
¼
teaspoon
fine sea salt
Sushi Bowl Assembly
-
1
cucumber
diced
-
2
carrots
shredded
-
1
cup
roasted red bell peppers, thinly sliced
-
1
avocado
sliced
-
1
pack
roasted seaweed snacks (or 3 nori sheets)
Instructions
- Preheat the oven to 400ºF and prepare the rice according to package directions.
- Cut the tofu into 1-inch cubes and toss with sesame oil, garlic powder, and salt.
- Sprinkle arrowroot starch over the tofu and stir again.
- Arrange tofu on a parchment-lined baking sheet and bake for 20 minutes, then flip and bake for another 10 minutes.
- While the tofu and rice cook, prepare the sauce by combining tahini, lime juice, tamari, sriracha, maple syrup, garlic, ginger, and salt in a bowl.
- Whisk the sauce and add water to reach a pourable consistency.
- Once the rice and tofu are cooked, assemble the bowls with rice, veggies, tofu, seaweed, and drizzle with sauce.
- Garnish with sesame seeds if desired and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
480
Total fat
21g
Total carbohydrates
59g
Total protein
16g
Sodium
1640mg
Cholesterol
0mg
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