Monday, October 21, 2019

Vegan Baked Teriyaki Tofu Sushi Bowls

Making vegan sushi may seem daunting, so to take the stress out of it, you can simply make a sushi BOWL! We make these at least once a month because we just LOVE them!

NOTE: If you don't want to make homemade oil-free teriyaki marinade or sauce, I recommend Trader Joe's Island Soyaki Sauce for the baked tofu marinade and Sky Valley Teriyaki Sauce for drizzling on top of the bowl.

Ingredients you will need:
1 block of firm organic tofu
teriyaki marinade
Shredded carrots
1 medium to large cucumber
1 mango (optional)
2 green onions
1 jalapeno
1-2 avocados
2 cups dry white Jasmine rice (or previously cooked white or brown rice if you have it frozen)
sheets of organic nori
teriyaki sauce (thickened version)
Sriracha sauce

I generally chop the veggies in the morning for the evening we will be having the sushi bowls. I shred 3 large peeled carrots, but you can buy pre-shredded from the store. I peel and dice a cucumber. I chop a couple of green onions and a jalapeno (after removing the seed pod). If I can find a nice, ripe mango, I will chop one of those, too. I just keep these chilled in containers in the fridge.

About  the moisture out of a block of firm, organic tofu. I like Trader Joe's brand best. I use this awesome tofu press that allows me to press out a block of tofu in about 10 minutes. It is essential to press the tofu to release extra moisture so the marinade is not diluted. Then, I  cut the block into 1/2" cubes and marinate them in my Oil-Free Teriyaki Marinade. After marinating for at least 30 minutes (tor for as long as all day), I bake the cubes in my Breville Smart Oven Air using the airfry feature on 375 degrees for about 15-20 minutes. You can also bake them in the oven at the same temperature. You just want to make sure they are just barely firm on the outside and not jiggly on the inside.

While I am baking the tofu, I make Jasmine rice in my Instant Pot. I just add 2 cups of rinsed and drained Jasmine rice and 3 cups of water. I set the Instant Pot for 4 minutes with NATURAL RELEASE. Then, I click cancel and just let the rice sit until we are ready to assemble the bowls. NOTE: You can always warm up some previously cooked and frozen or stored rice instead of making it fresh. I've done it both ways!

JUST BEFORE we assemble the bowls, I chop up some ripe avocados and rip some organic nori sheets into squares. We like to mix up everything in our bowls and place some of the mixture into a nori square, then pop them into our mouth! You can also just crush up a half piece of nori and sprinkle it over the bowl instead.

The last step is to assemble everything in a bowl. Big pasta or salad bowls work best.
I like to add:
1 cup cooked Jasmine rice
About 10-12 cubes of the Teriyaki Baked Tofu
1/2 cup of shredded carrots
1/2-3/4 cup cucumber cubes
1/4 cup chopped mango
1/2 small cubed avocado
some chopped green onions and jalapeno
and top with a drizzle of the Teriyaki and Sriracha Sauces


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