Vegan Sushi Bowls with Sesame Baked Tofu

Vegan Sushi Bowl with chopsticks on the side.

5 from 2 votes

Vegan Sushi Bowls with Sesame Baked Tofu

Tofu cubes are soaked in a savory ginger-sesame marinade and baked to perfection, then served over a bed of rice and veggies topped with sriracha mayo and sesame seeds to make these scrumptious vegan sushi bowls.

Prep Time20

Cook Time30

Marinating Time30

Total Time1 20

Course: Main

Cuisine: American, Japanese-Inspired

Servings:

Calories: 627kcal

Author: Alissa Saenz

Ingredients

For the Sesame Baked Tofu

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
½ teaspoon ground ginger
7 ounces extra-firm tofu, pressed for at least 30 minutes, then cut into ½-inch cubes

For the Bowls

1 cup rice (Note 1)
1 medium carrot, julienned
½ medium cucumber, sliced
½ medium avocado, sliced
2 nori sheets, each cut into about 6 squares

For the Dressing

½ cup vegan mayonnaise
2 tablespoons sriracha sauce, or to taste
1 tablespoon rice vinegar

For Serving

1 scallion, sliced
1 tablespoon vegan rice seasoning, or toasted sesame seeds
Soy sauce or salt, to taste

US Customary - Metric

Instructions

To make the marinade, stir the soy sauce, rice vinegar, maple syrup, sesame oil, and ground ginger together in a small bowl or dish. Add the tofu cubes and gently toss them until they're coated in the marinade.
Marinate the tofu for at least 30 minutes, gently stirring the pieces occasionally to recoat them with the marinade (Note 2).
Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the tofu cubes on the baking sheet, spooning any excess marinade over them.
Place the baking sheet into the oven. Bake the tofu for about 30 minutes, until the pieces have shrunk slightly and darkened in color.
While the tofu bakes, cook the rice according to the package directions and prep your carrot, cucumber, and avocado. Cut your nori sheets into squares.
To make the dressing, stir the mayo, sriracha sauce, and rice vinegar together in a small bowl.
To assemble, divide the rice among three bowls. Top each bowl with baked tofu, julienned carrots, sliced cucumbers, avocado, and nori squares. Drizzle each bowl with sriracha mayo (Note 3), then sprinkle with scallions and rice seasoning or toasted sesame seeds. Serve with soy sauce or salt to taste.

Notes

You can use almost any variety of rice you like for these bowls. Sushi rice would be great, but is by no means essential! I'm using a short grain brown rice.
Be sure to cover the dish and place it in the fridge if you're marinating your tofu for longer than two hours. You can marinate the tofu for up to 24 hours.
This recipe makes a generous amount of sriracha mayo. Use as much as you'd like! Leftover sriracha mayo will keep for at least a week in an airtight container in the fridge and can be used in sandwiches, salads, and wraps, among other things.

Nutrition