Spicy Tofu Sushi Bowls

Some of my favorite nutrient powerhouses include UV-treated mushrooms, sea vegetables, and organic edamame beans.

 

And in the spirit of playing favorites, we're whippin' up fire-y tofu sushi bowls, people.

 

With a savory base of steamed brown rice and quinoa, vitamin D from glazed (UV-treated) mushrooms, creamy avocado slices, shredded carrots, iodine-rich seaweed, choline-packed tofu, crunchy sesame seeds, & pickled ginger all topped with a vegan spicy mayo...this dish SWEARS to satisfy.

 

Bonus points for satisfying my weekly sushi craving. 

HEY THERE HI HELLO. I'LL TAKE 4.

Prep time: 15-30 miN

cook time: 20 min

Total time: 35-50 MIN 

Makes 2-3 bowls

Ingredients:

For the Tofu

  • 12 oz. organic extra-firm tofu

  • 1/2 cup soy sauce or gluten-free tamari

  • 1/4 cup rice vinegar

  • 2 Tbsp. maple syrup

  • 3 cloves garlic, minced

For the Bowls

  • brown rice and/or quinoa, steamed

  • 6-8 oz. shiitake mushrooms, sliced (UV-treated, as available at your local grocer)

  • 1-2 carrots, shredded

  • 1 small cucumber, sliced into match-sticks

  • 1 ripe avocado, sliced

  • sprinkle of dulse (seaweed) flakes

  • pickled ginger, as desired

  • vegan mayo + sriracha for the spicy mayo topping

  • optional: thinly sliced mango, green onion & sesame seeds for garnish

Directions:

Drain the tofu and wrap in a dry dish towel for a few minutes to absorb the excess moisture.

 

Combine the marinade ingredients - the soy sauce, rice vinegar, maple syrup, and minced garlic - into a medium-sized bowl. Once the tofu is dry, slice into small cubes and add into the bowl, allowing to marinate for 15-30 minutes or so in the fridge while you prep the vegetables and grains.

 

Next, prepare the brown rice or quinoa, slice your veggies and combine some sriracha with vegan mayo to prepare the spicy mayo drizzle. Set aside.

 

Drain off the excess marinade from the tofu and add the tofu to a medium-sized skillet. Add in the sliced shiitake mushrooms here as well, and sauté until the tofu and mushrooms are lightly browned and crispy.

 

Divide the rice and/or quinoa, the tofu-mushroom mixture, and the remaining veggies (carrots, cucumber, avocado, dulse flakes and pickled ginger) into 2-3 bowls. Top with a generous drizzle of spicy mayo and garnish as desired with a sprinkle of sesame seeds, fresh mango slices and green onion.

ENJOY!

This dish saves beautifully in an air-tight container in the refrigerator for 3-5 days to be enjoyed throughout the week.

 

I've been known to dive into these leftovers cold, but the tofu and grains definitely take the dish to the next level when reheated!

Hope you adore this nutrient-packed take on those classic sushi-bar favorites as much as I do!

Until next time -

 

XO,

Grace

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here: