Spring. We’re nearly there! San Francisco hit the mid-70s this past weekend, I just bought a bright pink skirt, the nearby hill is verdant, the loquat tree outside my apartment is bearing sweet orange fruit, and I’m getting ready to start a tiny herb garden. Oh yea, spring, I’m ready for you.
When I think of spring, the word “fresh” comes to mind. As well as, “So fresh and so clean, clean. So fresh and so clean.” Sometimes, we need to inject a bit of Outkast in our lives, ya’ heard? In the spirit of spring and all the new things, let’s try a fresh take on sushi. Let’s give tofu a bit of love.
Have you ever wrapped sushi with tofu instead of rice? It’s a delicious change. First, we start with a block of super firm tofu. It’s denser, drier, perfect for rolling up into a sushi. And while we’re at it, why not make that tofu a sprouted one? Sprouted tofu = more nutrients = making our bodies happier. Wildwood is the brand I used, but any brand of super firm tofu will work for this recipe.
Then, process the tofu until it is about the size of couscous.
Fill the sushi with whatever you want. I just added sliced carrots and cucumber for simplicity, but that shouldn’t stop you from going crazy with these. Add some unagi, salmon, daikon, tuna, whatever! Just make sure you’re having fun.
Happy almost spring!
Grain Free Tofu Sushi
Ingredients
- 10 oz (560g) sprouted super firm tofu
- 1 green onion, roughly chopped
- 4 TBS rice vinegar
- 2 tsp sesame oil
- 1 tsp salt, add more to taste
- 1/4 tsp garlic powder
- 6 sushi nori sheets, seaweed
- 1 large carrot, peeled
- 2 persian cucumbers, or half of an English cucumber
Instructions
- Drain water from tofu package and wrap the block of tofu with paper towels. Place the tofu on top of a plate, and press it down with something heavy. I usually put a bag of flour or sugar inside a saucepan, then place the saucepan on top of the tofu. Let it sit for 15 minutes.
- Place the tofu, green onion, rice vinegar, sesame oil, salt, and garlic powder in a food processor. Blend until the tofu becomes tiny pieces, about the size of couscous.
- Chop the carrot in half, and then chop each half into thin matchstick slices. Chop of the ends of the cucumbers and chop it into thin slices.
- Take a sheet of sushi seaweed and place it on a sushi rolling mat, shiny side down. Spread some of the tofu mixture onto the seaweed. It should fill about 1/3 to 1/2 of the sheet. Pack the tofu down. Place some carrots and cucumber on top of the tofu and roll. To seal sushi, wet the edge with a tiny bit of water and roll.
- Cut the sushi into half-inch pieces by using a very sharp knife. I like to wipe the blade clean between slices.
- Serve immediately or refrigerate for a day or two.
Looking for more sushi roll ideas?
Taylor @ Food Faith Fitness says
This is PURE GENIUS! I always order my sushi “half rice” because I don’t want all the carbs…..but this is the epitome of carbless healthy goodness! You are a sushi wizard. Pinned!
Lisa says
Wait, you can order sushi with half rice? Why have I not heard of this before? But YES, tofu sushi tastes so good!
Liz @ Floating Kitchen says
Oh look at you, bragging about your warm weather. We had SNOW this weekend. I give up! GAH. Never had tofu wrapped sushi. Sounds amazing and I know I would love it. This is great, Lisa!
Lisa says
Oh my gosh, more snow?! We’re going to have to throw a big party when spring comes around!
heather @french press says
is was such a beautiful weekend her in Nor Cal 🙂 definitely made me wanted to lighten up of eating as well – and I love this tofu idea!
Lisa says
I definitely can’t complain about the weather around here. Thanks, Heather!
Danae @ Recipe Runner says
This is such a fun sushi and perfect for people who are on a grain free diet! Love it!
Lisa says
Thanks, Danae!!
Sarah | Broma Bakery says
OK, this technically is a Tofu Monday dish, but like the best tofu you could possibly have! What a genius idea, Lisa! Pinned 🙂
Lisa says
Haha, thanks, Sarah!
Emily @SinfulNutrition says
Oh my gosh this is SO creative! Love it. I would have never thought of using tofu like rice!
Lisa says
Thanks, Emily!!
Linda @ Veganosity says
Sprouted tofu is the only kind I buy. SO good!!! I love that you substituted tofu for rice, I definitely want to make this soon. 🙂
Lisa says
Yes, let me know how it goes, Linda!
rachel@ Athletic Avocado says
Very clever! love the sound of this!
Lisa says
Thanks, Rachel!
Catherine says
Dear Lisa, what a wonderful idea! I pinned this for later…would love to try making this. The photos are beautiful…it all looks so delicious. xo, Catherine
Lisa says
Thank you so much, Catherine!!
Sarah @ SnixyKitchen says
Such a creative take on sushi! I’m a huge tofu lover, so this is right up my alley! I’ve never thought to grind it up and use it in sushi before – such a great idea. (I’m TOTALLY ready for spring too! Except…I need more skirts;)
Lisa says
Mee too! I need more skirts that billow in the breeze. Maybe a bright blue one should be my next purchase!
genevieve @ gratitude & greens says
This is genius! I would have never thought to make sushi with tofu. And yes, spring is so fresh and clean!! We’re beginning to inch into spring and I can’t wait for warm weather and sunshine to get here.
Lisa says
Thanks, Genevieve!! I’m ready for all the colors.
Miriam says
This is an excellent recipe. Really helps with a low carb diet.Thank you.
Kat Tran says
I’ve been trying to eat less carbs and cutting sushi out was not acceptable. This hit the spot!
These were so good.
Lisa Lin says
Thanks, Kat!
Jeanette Holder says
Can’t see the recipe for the adds!