Vegan Sushi Bowl with Brown Rice, Vegetables, and Tofu
This Vegan Sushi Bowl is a nutritious and satisfying dish that is easy to make and perfect for a healthy lunch or dinner. Packed with protein, fiber, and vegetables, this sushi bowl is a delicious way to get all the flavors of sushi without the hassle of rolling it up. It's convenient and delicious!
Ingredients
- 1 cup brown rice or white rice
- 2 tablespoons rice vinegar or coconut vinegar
- 1 tablespoon agave syrup
- 1 tablespoon tamari, soy sauce or coconut amino
- 1/2 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- 1/2 block firm tofu, drained and cubed
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 avocado, sliced
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 cup edamame
- 1/4 cup pickled ginger
- 1/4 cup nori seaweed, torn into small pieces
Instructions
- Cook one cup of brown rice or white rice according to the package instructions. It should make 2 1/2 - 3 cups when cooked.
- While the rice is cooking, prepare the tofu. In a small bowl, whisk together the rice vinegar, agave syrup, tamari or soy sauce, sesame oil, ginger, and garlic. Add the cubed tofu and marinate for 10-15 minutes.
- Sprinkle cornstarch over the tofu cubes and toss to coat.
- Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and fry until crispy and browned on all sides.
- To assemble the bowl, divide the cooked brown rice among 4 bowls. Top each bowl with the cooked tofu, sliced avocado, julienned carrot and cucumber, edamame, pickled ginger, and nori seaweed.
- Drizzle the remaining marinade over the bowls and serve immediately.