Vegan Tofu Sushi Rolls with Creamy Sriracha-Lime Dip
Vegan Tofu Sushi Rolls with Creamy Sriracha-Lime Dip
Ingredients
For the Crispy Glazed Tofu
- 1 extra-firm tofu, block (14 ounces), pressed for 30 minutes, then cubed into 1/2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, for baking or pan-frying
For the Sushi Rice
- 2 cups sushi rice, rinsed thoroughly
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Rolls and Garnish
- 6 nori sheets
- 1 cucumber, medium, peeled, seeded, and cut into thin matchsticks
- 3 green onions, thinly sliced, for garnish
- 2 tablespoons toasted sesame seeds, for garnish
For the Creamy Sriracha-Lime Dipping Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sriracha, or to taste
- 1 tablespoon water, to thin, as needed
Instructions
- 1
Prepare the Tofu: In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and garlic powder. Add the pressed and cubed tofu, tossing gently to coat. Let marinate for at least 15 minutes while you prepare the rice.
⏱️ 15 min
- 2
Cook the Sushi Rice: Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Do not lift the lid.
⏱️ 25 min
- 3
Season the Rice: While the rice is resting, combine the 1/4 cup rice vinegar, granulated sugar, and salt in a small saucepan. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil.
⏱️ 5 min
- 4
Cool and Season Rice: Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the seasoning into the rice, fanning it with a piece of cardboard or a fan to cool it quickly. This helps to give the rice a glossy texture. The rice should be cooled to room temperature before rolling.
⏱️ 10 min
- 5
Cook the Tofu: Preheat your oven to 400°F (200°C). Drain any excess marinade from the tofu. Toss the marinated tofu with the cornstarch until evenly coated. Spread the tofu in a single layer on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of vegetable oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Alternatively, pan-fry in a non-stick skillet with 1 tablespoon of vegetable oil over medium-high heat until crispy on all sides.
⏱️ 25 min•🌡️ 400
- 6
Prepare the Dipping Sauce: In a small bowl, whisk together the vegan mayonnaise, lime juice, and sriracha. Add 1 tablespoon of water to thin to your desired consistency. Taste and adjust seasoning if needed.
⏱️ 5 min
- 7
Assemble the Rolls: Lay a bamboo sushi mat on a clean surface. Place one nori sheet, shiny side down, on the mat. Moisten your hands with a little water (this prevents rice from sticking). Spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge. Arrange a line of crispy tofu and cucumber matchsticks across the center of the rice.
⏱️ 15 min
- 8
Roll the Sushi: Using the bamboo mat, carefully lift the edge closest to you and begin to roll the nori tightly over the filling. Press down firmly to create a compact roll. Continue rolling, pulling the mat back as you go, until the roll is complete. Seal the top edge of the nori with a little water.
⏱️ 10 min
- 9
Slice and Serve: Repeat with the remaining nori, rice, tofu, and cucumber. Using a very sharp, damp knife, slice each roll into 6-8 pieces. Arrange the sushi rolls on a serving platter. Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately with the creamy sriracha-lime dipping sauce.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Tofu Sushi Rolls with Creamy Sriracha-Lime Dip
Ingredients
For the Crispy Glazed Tofu
- 1 extra-firm tofu, block (14 ounces), pressed for 30 minutes, then cubed into 1/2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil, for baking or pan-frying
For the Sushi Rice
- 2 cups sushi rice, rinsed thoroughly
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Rolls and Garnish
- 6 nori sheets
- 1 cucumber, medium, peeled, seeded, and cut into thin matchsticks
- 3 green onions, thinly sliced, for garnish
- 2 tablespoons toasted sesame seeds, for garnish
For the Creamy Sriracha-Lime Dipping Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sriracha, or to taste
- 1 tablespoon water, to thin, as needed
Instructions
- 1
Prepare the Tofu: In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and garlic powder. Add the pressed and cubed tofu, tossing gently to coat. Let marinate for at least 15 minutes while you prepare the rice.
⏱️ 15 min - 2
Cook the Sushi Rice: Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Do not lift the lid.
⏱️ 25 min - 3
Season the Rice: While the rice is resting, combine the 1/4 cup rice vinegar, granulated sugar, and salt in a small saucepan. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil.
⏱️ 5 min - 4
Cool and Season Rice: Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the seasoning into the rice, fanning it with a piece of cardboard or a fan to cool it quickly. This helps to give the rice a glossy texture. The rice should be cooled to room temperature before rolling.
⏱️ 10 min - 5
Cook the Tofu: Preheat your oven to 400°F (200°C). Drain any excess marinade from the tofu. Toss the marinated tofu with the cornstarch until evenly coated. Spread the tofu in a single layer on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of vegetable oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Alternatively, pan-fry in a non-stick skillet with 1 tablespoon of vegetable oil over medium-high heat until crispy on all sides.
⏱️ 25 min•🌡️ 400 - 6
Prepare the Dipping Sauce: In a small bowl, whisk together the vegan mayonnaise, lime juice, and sriracha. Add 1 tablespoon of water to thin to your desired consistency. Taste and adjust seasoning if needed.
⏱️ 5 min - 7
Assemble the Rolls: Lay a bamboo sushi mat on a clean surface. Place one nori sheet, shiny side down, on the mat. Moisten your hands with a little water (this prevents rice from sticking). Spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge. Arrange a line of crispy tofu and cucumber matchsticks across the center of the rice.
⏱️ 15 min - 8
Roll the Sushi: Using the bamboo mat, carefully lift the edge closest to you and begin to roll the nori tightly over the filling. Press down firmly to create a compact roll. Continue rolling, pulling the mat back as you go, until the roll is complete. Seal the top edge of the nori with a little water.
⏱️ 10 min - 9
Slice and Serve: Repeat with the remaining nori, rice, tofu, and cucumber. Using a very sharp, damp knife, slice each roll into 6-8 pieces. Arrange the sushi rolls on a serving platter. Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately with the creamy sriracha-lime dipping sauce.
⏱️ 10 min