Vegan Sushi Bowls

Tofu + Veggie

High Protein Vegan Sushi

These sushi bowls are loaded with plant-based protein from tofu and edamame. They're super filling and will leave you feeling satisfied.

Colorful + Tasty Veggies

There are so many great veggies to top your sushi bowl with! This recipe uses vegetables that range in color and flavor.

Sushi rice Rice vinegar Sugar Salt Tofu Hoisin sauce Carrot Cucumber Edamame Red cabbage Avocado Nori

Ingredients

1. Prepare Sushi Rice 2. Prepare Baked Tofu 3. Prepare Vegetables 4. Assemble Sushi Bowls

How to Make It

Prepare Sushi Rice

Step 1:

Rinse rice in water. Add to a large pot with water in a 1:1 ratio, then simmer with a lid on.

Prepare Sushi Rice

Step 1:

Combine rice vinegar, sugar and salt. Transfer cooked rice to a mixing bowl. Pour rice vinegar mixture over the rice and gently toss together until well coated.

Prepare Baked Tofu

Step 2:

Press your tofu if needed and slice thinly. Place tofu slices onto a baking tray and brush hoisin sauce onto both sides.

Prepare Baked Tofu

Step 2:

Bake until tofu edges start to crisp and sauce sticks. Cool before cutting into smaller, bite-sized pieces.

Prepare Vegetables

Step 3:

Peel and grate carrot. Slice cucumber. Cook edamame. Thinly slice red cabbage. Thinly slice the avocado. Cut nori into small strips.

Assemble Sushi Bowls

Step 4:

Divide the rice and top each with tofu and veggies. Pour soy sauce over each bowl and add extra garnish as desired.

Take your sushi bowl to the next level with: 1. Sesame seeds 2. Green onion 3. Sriracha mayonnaise

Extra Toppings

Refrigerate in an airtight container for up to 5 days. Keep rice, tofu and veggies separate for best results.

How to Store Leftovers

Vegan Sushi Bowls

Tofu + Veggie