Tofu Sushi Bake
Tofu Sushi Bake
Sushi night just got a little easier for you and your wallet! This tofu sushi bake has all the delicious flavors of your favorite sushi rolls, without the cost of takeout or the time and patience required to make them yourself.
Seasoned grated tofu is transformed into a creamy, flavorful crabless crab salad, with the spice level easily adjusted to your liking. It’s layered over seasoned sushi rice, baked until warm and delicious then topped with generous drizzles of vegan Kewpie mayo and eel sauce. Fresh green onions, crisp cucumber, and creamy avocado add brightness and crunch.
Serve it with seaweed snacks for scooping and a little extra crunch. It’s an easy, satisfying way to enjoy sushi inspired flavors at home.
Serves 6
Ingredients
3 cups (558g) cooked Sushi Rice
16oz block (454g) Super Firm Tofu, grated
1 Green Onion, sliced thin
6 sheets Seaweed Snacks, crumbled
1/3 cup (75g) Vegan Mayo
2 Tbsp (30g) Vegan Cream Cheese
2 Tbsp (30g) Sriracha or more to taste
2 Tbsp (30ml) Rice Vinegar
2 Tbsp (30ml) Soy Sauce
1 1/2 tsp (7.5ml) Toasted Sesame Oil
1 1/4 tsp (4g) Old Bay Seasoning
1-2 tsp (5-6g) Furikake Seasoning
Toppings
1 Avocado sliced
1-2 Persian or Mini Cucumbers, sliced thin
1 Green Onion, sliced thin
Furikake to taste
Sushi Rice Seasoning
1/3 cup (78ml) Rice Vinegar
2 Tbsp (30g) Cane Sugar
1/2 tsp (3g) Salt
Kewpie Mayo - mix together (store refigerated)
3/4 cup (150g) Vegan Mayo
1/2 Tbsp (7ml) Rice Vinegar
1/2 tsp (3g) Dijon Mustard
1/2 tsp (3g) Cane Sugar
Optional: 1/4 tsp Msg
Eel Sauce
1/2 cup (118ml) Soy Sauce
1/2 cup (118ml) Mirin
1/2 cup (100g) Cane Sugar
1.Combine all of the ingredients in a small pot over medium low heat.
2.Stir occasionally until the sugar has dissolved. Increase the heat slightly and simmer for 20–30 minutes, or until the mixture has reduced and thickened. Continue stirring occasionally as it simmers. Do not let the sauce come to a hard boil, as the sugar can burn easily and leave a burnt bitter flavor.
3.Once the sauce easily coats the back of a spoon, it is done. The sauce will continue to thicken as it cools. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 30 days.
Directions
1.Prepare the sushi rice: Make the sushi rice according to the package directions, aiming for about 3 cups of cooked rice. Once the rice is fully cooked, set it aside to cool slightly, then prepare the seasoning mixture.
2.Season the rice: Combine the rice vinegar, sugar, and salt in a bowl if microwaving, or in a small pot if using the stovetop. Heat on medium low heat until the sugar and salt have completely dissolved or microwave for 10 sec intervals at a time. Allow the seasoning mixture to cool slightly, then pour it over the cooked rice and gently fold it through. Set aside.
3.Prepare the tofu mixture: Grate the tofu using the large holes of a box grater. Add the grated tofu to a large bowl along with the vegan mayo, vegan cream cheese, sriracha, rice vinegar, soy sauce, toasted sesame oil, and Old Bay seasoning. Mix well, then add the sliced green onion and crumbled nori seaweed snack sheets and mix to combine.
4.Assemble and bake: Add the cooled, seasoned sushi rice to an 8 × 10-inch baking dish. Gently pat the rice down into an even layer (do not smash or firmly compress the rice). Sprinkle the top of the rice with furikake, then top with the tofu mixture, spreading it into an even layer.
5.Bake: Bake uncovered at 375°F for 20–25 minutes, or until the top is nicely browned.
6.Finish and serve: Allow the bake to cool for about 15 minutes before drizzling generously with vegan mayo and eel sauce. Top with sliced green onions, cucumber, and avocado. Finish with a light sprinkling of furikake. Serve with cut squares of nori seaweed or your favorite seaweed snacks.
