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Author: Lisa Lin

Grain Free Tofu Sushi

Serves 6.
Prep Time25 mins
Total Time25 mins

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.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!