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