Tofu Sushi

Ingredients

1. Seaweed
2. Brown rice
3. Orange bell peppers
4. Vegenaise
5. Sriracha sauce
6. Sweet red chili sauce
7. Avocado
8. Tofu
9. Olive Oil

Instructions for the Sushi  

Start by prepping the bell peppers and any other veggies you decide to use. In the past I have also used cucumber and lettuce. However, in this specific instance, I only used bell peppers. Wash the peppers in cold water and slice them lengthwise into thin strips. Put them aside. Next, make brown rice. I use the frozen brown rice from Trader Joe’s, and it is super easy to make. All I do is cut open the top and put it in the microwave for three minutes.

While the rice is cooking, make your tofu. Turn the stove on to medium heat and lightly sprinkle some olive oil into the pan. Once the oil heats up, cut the tofu into 2 inch by 1 inch strips, and place them into the pan. Saute the tofu, flipping it regularly to insure that all sides are lightly browned.  Once it is lightly browned, place the Tofu onto a paper towel-covered plate and pat dry the top and sides of the Tofu to remove any excess oil, as you want to make sure there is the least amount of wetness possible because it will make the seaweed soggy.

Then, begin making your sushi! Place a piece of seaweed on a flat surface. The shiny side should be down on the counter, and the less shiny side facing upwards. Put a thin layer of brown rice over the whole piece of seaweed. Make sure not to put too much or it will weigh down the seaweed. Then, thinly slice an avocado into long strips and place about 2 to 3 slices of both avocado and bell pepper on top of the brown rice on one side of the roll only. Make sure they are compact and do not take up a lot of room. Finally, place 3 tofu strips right next to the vegetables.

Now, from the side with the vegetables, roll the seaweed up and toward you, being careful to roll the top edge of the sushi evenly toward the bottom part of the roll. Make sure to roll it tightly to ensure it remains closed.

Instructions for the Sauce:

Take a small bowl and put in some vegenaise. I don’t measure how much I put in, because I do everything to taste. Then, put in siracha. Less is more if you do not like spicy foods. Start by adding a little and then continue to add more once you’ve tasted it. I also add in some sweet red chili sauce. My step dad taught me this little trick and it gives the spicy mayo so much more taste. Mix the sauce, and you’re done!

Specific Brands I Recommend

Seaweed: Eden Foods Roasted Seaweed Sushi Nori

Brown rice: Trader Joe’s Organic Brown Rice

Vegenaise: Follow Your Heart Original Vegenaise

Sriracha: Huy Fong Sriracha HOT Chili Sauce