Tofu Sushi Bowl

Nika’s Pick32g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

sushi bowl

• 250 g sushi rice
• 750 ml water
• 200 g marinated tofu
• 3 tbsp soy sauce
• 1 tbsp canola oil
• 60 ml rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 carrot (julienned)
• 100 g broccoli (florets)
• 1 avocado (sliced)
• 120 g radish (thinly sliced)
• 1/2 cucumber (halved and sliced)
• 1/2 lemon (optional)

topping

• 1 nori seaweed (torn into small pieces; optional)
• 1 handful sesame seeds (for garnish)

Contains: gluten, sesame, soy

How to make it

1. Rinse the sushi rice thoroughly and place it in a pot or rice cooker. Pour 750ml of cold water over the rice so the water level sits about 1cm above the rice.
2. Bring the water to a boil, then reduce the heat and let the rice cook until all the water has evaporated. Once cooked, let the rice cool down.
3. While the rice cooks, steam the chopped broccoli briefly so it stays crispy, then cool it under cold water.
4. Meanwhile, heat oil in a pan and fry the chopped tofu pieces over medium heat. Fry the tofu for about 10 minutes until golden.
5. While the rice cools, chop all the vegetables, tear the nori seaweed into small pieces, and prepare the vinegar mixture for the rice.
6. In a small pot, heat the rice vinegar, sugar, and salt. Stir and heat everything until the sugar dissolves.
7. Once the rice has cooled, mix in the vinegar mixture and let it absorb. The rice is ready when it becomes sticky.
8. Place the rice at the bottom of a bowl and arrange the fried tofu, broccoli, carrots, avocado, cucumber, and radishes on top. Sprinkle everything with sesame seeds and torn nori seaweed.
9. Drizzle the sushi bowl with soy sauce or lemon juice if you like. I squeeze half a lemon and add 1 teaspoon of soy sauce to it, mix well, and add it to the sushi bowl.

Nutrition