It's sushi time friends! Well, at least sushi bowl time. I have become such a sushi lover since going vegan, however I am not always a lover of rolling sushi. Rolling sushi can be so time consuming and honestly just difficult. Luckily this vegan sushi bowl is neither of those! There are so many ways to enjoy sushi, or quasi sushi recipes. I have multiple on my website, you can check some of them out here:
Sushi Bowl for healthy meal prepping:
I feel like sushi (even vegan sushi) is one of those things that does not store well in the fridge at all. I don't meal prep as much now as I did in college, but I am still always trying to create meal prep friendly recipes just like this vegan sushi bowl. This bowl is perfect for meal prep because you can either pre make each bowl, or pre made the ingredients and make the bowl fresh each day!
How to make oil-free crispy tofu:
The crispy tofu in this bowl is one of the key ingredients to the success of this vegan sushi bowl. This crispy tofu is special though, because it is oil-free. My key tool to creating oil-free crispy tofu (or even anything crispy and oil-free) is my Greenlife nonstick skillet. I know what you're thinking: nonstick pans are horrible for health. Normally I would agree. However this nonstick skillet is made free of unhealthy harsh coatings/chemicals. To make this crispy tofu I just add a bit of liquid aminos and the tofu to the skillet, and just like that it comes out perfectly crisp!
Ingredients for this vegan sushi bowl:
- Sushi rice
- Tofu
- Garlic powder
- Cayenne powder
- Smoked paprika
- Cucumbers
- Carrots
- Sushi ginger
- Nori
- Coconut aminos
- Liquid aminos
- Rice vinegar
Vegan Sushi Bowl
Equipment
Ingredients
- 1 cup sushi rice
- 1 block extra firm tofu
- 1 teaspoon liquid aminos
- 1 teaspoon garlic powder
- ½ teaspoon cayenne powder
- 1 teaspoon smoked paprika
- 2 cucumbers
- 4 carrots
- 3 sheets nori
- 2 teaspoon rice vinegar
- 3 tablespoon coconut aminos
- sushi ginger
- sesame seeds
Instructions
- Begin by cooking the rice according to package instructions.
- Press the tofu. While the tofu is pressing, chop your vegetables and tare apart the nori.
- Once tofu has pressed, strain and chop into cubes. Cover with the seasoning and liquid aminos. Place the cubes of tofu on the skillet and cook. Flip and cook evenly on both sides until crispy.
- Combine rice vinegar and coconut aminos. Assemble bowl and cover with vinegar coconut sauce. Serve and enjoy!
Comments
No Comments