Vegan Sushi Bowls with Sesame Baked Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sesame-baked tofu cubes with a ginger marinade served over rice with fresh vegetables, avocado, and sriracha mayo. A satisfying vegan take on sushi with great texture and umami flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 7 ounces extra-firm tofu, (pressed for at least 30 minutes, then cut into 1/2-inch cubes)
- 1 cup rice ((Note 1))
- 1 medium carrot, julienned
- 1/2 medium cucumber, (sliced)
- 1/2 medium avocado, (sliced)
- 2 nori sheets, (each cut into about 6 squares)
- 1/2 cup vegan mayonnaise
- 2 tablespoons sriracha sauce, (or to taste)
- 1 tablespoon rice vinegar
- 1 scallion, (sliced)
- 1 tablespoon vegan rice seasoning, (or toasted sesame seeds)
- Soy sauce or salt, (to taste)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1239mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 218mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.