Easy Vegan Sushi Bowl
Ingredients
Cooked Base
Cooked Toppings
-
1
cup
Shiitake mushrooms
-
1
tablespoon
Tamari or soy sauce
-
½
cup
Spicy Cilantro Sauce
-
16
ounces
firm tofu, cut into cubes
-
2
tablespoons
Tamari or soy sauce
-
¼
cup
corn starch
Raw Toppings
-
1
whole
avocado, sliced or cubed
-
1
whole
cucumber, cut into matchsticks or sliced
-
1
whole
carrot, cut into matchsticks or sliced
-
½
cup
sliced green onion
-
4
whole
radishes, sliced
-
to taste
cilantro, for garnish
Serving Suggestions
-
to taste
Tamari or soy sauce
-
to taste
Creamy Peanut Sauce
-
to taste
Spicy Cilantro Sauce
Instructions
- Prepare the tofu by mixing tamari and cornstarch to create a slurry, then coat the tofu with it.
- Spread the tofu on a parchment-lined baking sheet.
- Combine the shiitake mushrooms with tamari and spread them on the baking sheet.
- Bake both the tofu and mushrooms at 400°F for 20-25 minutes, checking the mushrooms at 15 minutes.
- Mix the cooked mushrooms with half of the Spicy Cilantro Sauce.
- Divide the cooked sushi rice into 4 bowls.
- Build the bowls by adding the cooked and raw toppings.
- Drizzle sauces over the top, garnish with cilantro, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
468
Total fat
17g
Total carbohydrates
61g
Total protein
19g
Sodium
559mg
Cholesterol
0mg
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