Marinated Tofu Sushi Bowls

Informations supplémentaires

30 min. | 940 kcal | easy | Vegetarian | Printable version

1. Cook Sushi Rice Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1 cup salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook rice for 12–15 minutes or until grains are tender.

2. Marinated Tofu Meanwhile, in a small bowl, combine GF low sodium tamari and maple mixture. Drain tofu and pat dry with paper towel. Dice tofu into 1/2 inch pieces. And tofu and half of the marinade to a medium bowl. Toss to coat.

3. Prepare Topping Slice cucumber into 1/4 inch rounds. Cut avocado in half and remove pit. Slice into 1/4 inch slices and scoop flesh out with a large spoon. Tear nori into small pieces or cut into 1/4 inch thin strips using scissors.

4. Make Spicy Mayo In a second small bowl, mix vegan mayonnaise and sriracha to taste.

5. Fry Tofu Heat 1 tbsp. oil in a large skillet over medium. Once hot, use a slotted spoon to transfer tofu to skillet. Cook for 7–10 minutes, flipping every 1–2 minutes to brown all sides.

6. Assemble and Serve Divide sushi rice between serving dishes. Top with carrot, cucumber, avocado, tofu, nori and sesame seeds. Top with the following to taste: remaining marinade, spicy mayo and pickled ginger. Enjoy!

3unitLebanese Cucumber(s)

2.809gBlack Sesame Seeds

300gTofu

83mlSauce Mix (Rice vinegar,Maple Syrup,,,,,,)

15mlSriracha

30mlVegan Mayonnaise

1unitAvocado(s)

1unitNori Sheet(s)

1unitCarrot(s)

120mlLiquid Tamarind Concentrate

25gPickled Ginger

163gCalrose Rice

What you need pan, pot, strainer

940 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 105g

35%

fat 43g

66%

cholesterol 0mg

fiber 12g

48%

protein 41g

saturated 6g

30%

sodium 2710mg

113%

sugar 24g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg