Vegan Sushi Bowls with Crispy Baked Tofu and Garlic Lime Edamame
Vegan sushi bowls with crispy tofu have been on pretty regular rotation around here. Crispy, sweet, and salty–these bowls have it all, and they pretty much demand to be eaten at least once a week 🙂
Luckily for us, sushi bowls with this insanely crispy baked tofu are fairly easy to throw together and come together in under an hour which makes it hard to think why we shouldn’t eat them every week 😀
Now, let’s talk about these vegan sushi bowls.
It all begins with the sushi rice. Of course, short grain white rice is traditional, and you could totally use that. We’ve been opting for black pearl rice to boost the nutrition of our sushi bowls and provide some more staying power from the whole grains. Plus the black color gives the bowls some extra visual pop which is always fun.
Once we’ve made the rice, we take a cue from traditional sushi rice and toss it with a little sesame infused rice vinegar, cane sugar, and salt (didn’t you always wonder why sushi rice is so much better than regular rice??).
Next up, we have this ridiculously crispy tofu. It is so crispy and so tasty. I’m talking restaurant-level crispiness—with just a fraction of the oil and no deep frying required. We cube it, press it, toss it in oil and coconut aminos, then toss it in potato starch. Then we bake it for 20 minutes. Done!
The third major element of these bowls is the steamed garlic, lime, and sea salt edamame. Once everything else is nearly ready, you steam the edamame, squeeze a little lime over it, and add garlic and salt. So good.
All thats left is to assemble the bowls with whatever toppings and raw veggies you like! Sliced avocado and sushi ginger (find it in the Asian isle at most supermarkets) are musts for us. They round out the flavor profile and provide a little healthy fat. From there, just add whatever veggies you have on hand. Sliced cucumber, shredded carrots or red cabbage, diced red pepper, or broccoli sprouts are all awesome choices. Sesame seeds or crumbled nori wraps or seaweed snacks are also a fun touch if you have them.
Vegan Sushi Bowls
with Crispy Tofu & Garlic Lime Edamame
Open the tofu package, and strain the water off.
Spread a clean towel over the counter. Then place the block of tofu (with the long, narrow side down) on the counter, and slice the block into two pieces.
Then flip the tofu block so it is positioned with the widest side on the counter.
Make four parallel cuts in each direction.
You should end up with 32 cubes total.
Spread the tofu cubes over the towel. Then cover the tofu with another towel (or the other half of the same towel), and place a large book on top of the tofu cubes. Set a timer, and let the tofu sit for 30 minutes.
Pre-heat the oven to 450 F.
Combine rice, water, and salt in a small pot over medium-high heat. Cover with a lid, and bring the water to a rolling boil.
When the water reaches a boil, reduce the heat. Allow the water to continue simmering for 30-40 minutes (At sea level, time will be closer to 30 minutes. At 6000 ft, time will be nearer 35 minutes. At 10,000 ft, time will be nearer to 40 minutes.).
Then, turn off the heat, and let the rice continue to steam for 10 minutes.
After 30 minutes, place the tofu cubes in a bowl and toss them with oil and coconut aminos. Then toss with potato starch so that each cube is coated on all sides. The starch won't coat the cubes like flour or a bread crumb coating would. Don't worry, they will still crisp very well in the oven.
Spread the tofu cubes over a bare cookie sheet and bake for 20 minutes total. Flip after 10 minutes.
When the rice is done cooking, toss it with the sugar, rice vinegar, and salt.
Portion the rice, edamame, and tofu into 4 bowls. Add the sliced avocado, sushi ginger, and raw shredded or diced vegetables. Serve with fresh slices of lime and coconut aminos (or soy sauce if you prefer).
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Servings 4
- Amount Per Serving
- Calories 510
- % Daily Value *
- Sodium 467mg20%
- Potassium 656mg19%
- Protein 24g48%
- Vitamin A 13%
- Vitamin C 31%
- Calcium 33%
- Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Open the tofu package, and strain the water off.
Spread a clean towel over the counter. Then place the block of tofu (with the long, narrow side down) on the counter, and slice the block into two pieces.
Then flip the tofu block so it is positioned with the widest side on the counter.
Make four parallel cuts in each direction.
You should end up with 32 cubes total.
Spread the tofu cubes over the towel. Then cover the tofu with another towel (or the other half of the same towel), and place a large book on top of the tofu cubes. Set a timer, and let the tofu sit for 30 minutes.
Pre-heat the oven to 450 F.
Combine rice, water, and salt in a small pot over medium-high heat. Cover with a lid, and bring the water to a rolling boil.
When the water reaches a boil, reduce the heat. Allow the water to continue simmering for 30-40 minutes (At sea level, time will be closer to 30 minutes. At 6000 ft, time will be nearer 35 minutes. At 10,000 ft, time will be nearer to 40 minutes.).
Then, turn off the heat, and let the rice continue to steam for 10 minutes.
After 30 minutes, place the tofu cubes in a bowl and toss them with oil and coconut aminos. Then toss with potato starch so that each cube is coated on all sides. The starch won't coat the cubes like flour or a bread crumb coating would. Don't worry, they will still crisp very well in the oven.
Spread the tofu cubes over a bare cookie sheet and bake for 20 minutes total. Flip after 10 minutes.
When the rice is done cooking, toss it with the sugar, rice vinegar, and salt.
Portion the rice, edamame, and tofu into 4 bowls. Add the sliced avocado, sushi ginger, and raw shredded or diced vegetables. Serve with fresh slices of lime and coconut aminos (or soy sauce if you prefer).
Looking for More Full Vegan Meals?
[…] Rice vinegar – essential for adding freshness to a thick and rich sauce and provides crucial flavor. It’s also a key ingredient in sushi rice so you can use the leftovers to make sushi or sushi bowls like these 🙂 […]