Tofu-Sushi Rice Bowls
Prep: 15 minutes
Roast: 10 minutes • Serves: 4
2 cups leftover crispy roasted tofu (from Crispy Roasted Tofu Tacos recipe)
2 packages (8.8 ounces each) microwaveable brown rice
3 tablespoons seasoned rice vinegar
2 tablespoons plant-based mayonnaise
1 teaspoon sriracha
8 sheets sesame roasted seaweed snacks, thinly sliced
1 avocado, peeled, pitted and thinly sliced
1/2 cup shredded carrots
1/3 cup thinly sliced cucumber
1 tablespoon drained and chopped pickled ginger
Less-sodium soy sauce for serving (optional)
2 packages (8.8 ounces each) microwaveable brown rice
3 tablespoons seasoned rice vinegar
2 tablespoons plant-based mayonnaise
1 teaspoon sriracha
8 sheets sesame roasted seaweed snacks, thinly sliced
1 avocado, peeled, pitted and thinly sliced
1/2 cup shredded carrots
1/3 cup thinly sliced cucumber
1 tablespoon drained and chopped pickled ginger
Less-sodium soy sauce for serving (optional)
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. Spread tofu into single layer on prepared pan; roast 10 minutes or until heated through and crisp.
2. Prepare rice as label directs; transfer to medium bowl and stir in vinegar. Makes about 2 cups.
3. In small bowl, whisk mayonnaise and sriracha. Divide rice mixture into 4 bowls; top with seaweed snacks, avocado, carrots, cucumber, ginger, tofu and mayonnaise mixture. Serve with soy sauce, if desired.
Approximate nutritional values per serving (1 bowl):
506 Calories, 22g Fat (3g Saturated), 2mg Cholesterol,
747mg Sodium, 62g Carbohydrates, 10g Fiber, 17g Protein