Happy Friday 🙂 So this plant protein power bowl I have for you today tastes exactly like sushi.. Yes and it’s way easier to make. Well I have never actually made sushi rolls, but I am guessing this is easier and less time consuming. You will surprise yourself and impress someone else, maybe? Hah. Someday I will attempt to make actual sushi rolls (which I am kinda scared to do) but for now, this Quinoa Edamame Sushi Bowl will be my go-to because its pure vegan sushi goodness in a bowl. Seriously. I love everything in ONE bowl! When the quinoa, edamame, cucumber, carrots, crispy tofu, creamy avocado, green onion, pickled ginger, nori and dressing come together, your tastebuds are celebrating. And the dressing is so perfect. It’s a mix of tahini and wasabi which give it extra sushi flavor. Sushi bowl for the win! I know sushi is usually made with rice, but why not use quinoa? It packs a punch when it comes to nutrients and is a complete protein. And it cooks in 15 minutes. You could totally use brown rice if you want to though.
Marty and I used to go out to sushi all the time! So he is super happy I can (kind of) make it at home, pretty quickly too. There were a few new ingredients I had to purchase – which were more reasonably priced than I thought they would be, and I found them at Jewel (local grocery store) as well as Whole Foods. Who knew? I am new to all this 😉
Jewel had the pickled ginger and wasabi sushi powder while I found the Vegan Korean Nori at Whole Foods. How adorable is the name for this Nori?! Sea Tangle Snacks?! I love it. There were a bunch of different kinds, but I couldn’t resist this one. I tried eating a piece of Nori plain, and I just couldn’t do it. When used as a topping, or mixed in with everything, it’s yummy! But plain – I am not so sure.. Some people love it as a snack though. If you don’t know what Nori is, it’s basically seaweed. Well, it is seaweed, a superfood packed with protein, mineral salts and vitamins. You could also use kelp granules or dulse flakes! You don’t have to add in the nori but it really adds to the flavor as a whole.
Isn’t it pretty too?! ♥Print
A delicious deconstructed vegan sushi bowl full of flavor and paired with the perfect tahini wasabi dressing
- 1 8oz. package extra-firm organic tofu
- 2 tablespoons tamari
- 1 tablespoon sesame oil
- 1 cup quinoa, uncooked
- 1 cup shelled edamame, uncooked
- 1 medium carrot, thinly sliced
- 1 avocado, chopped into bite-size pieces
- 1 green onion, chopped small
- 1/2 of a cucumber, chopped
- 2–3 tablespoons pickled ginger, chopped small
- 2 sheets of vegan nori, thinly sliced/chopped into pieces
- 1 tablespoon sesame seeds
Tahini – Wasabi Dressing
- 1 teaspoon + 1/4 teaspoon wasabi
- 2 teaspoons water
- 1/4 cup tahini
- 1 tablespoon tamari
- 1 tablespoon rice wine vinegar
- Drain package of tofu. Cut tofu into bite size pieces. Lay 2 paper towels (or one clean kitchen towel) on a large plate. Spread out tofu on plate. Lay 2 more paper towels or kitchen towel on top of the tofu. Place a fairly heavy book on top and set aside for 30 minutes. (This absorbs excess water in tofu)
- Cook quinoa and edamame according to directions and set aside.
- When tofu is ready, place in a medium-sized bowl and pour 2 tablespoons tamari over. Mix until all tofu is covered in tamari. Heat a pan/wok on medium-high heat and add 1 tablespoon sesame oil. When pan is hot, add tofu and cook until golden brown on all sides (about 5-10 minutes depending how hot the pan is) You want it to be crispy and golden!
- After all vegetables are cut/prepared, start making the dressing. Make a wasabi paste by mixing the wasabi powder and water in a small bowl. Then add the tahini, tamari and rice wine vinegar and whisk until well combined.
- Now we can assemble our sushi bowls. First add quinoa to bowl, then vegetables, tofu, pickled ginger, nori and sesame seeds. Pour dressing over, mix around and enjoy!
- This bowl can be served warm or cold, either way is delicious.
- Serving Size: 2
Cheers to the weekend, y’all! I’m having a girls night tonight with my besties – can’t wait!