Slightly Spicy Tofu-Avocado Rolls with Brown Sushi Rice

Alisa Fleming ~ On Wednesday, I was inspired by Asian Fusion, a vegan cookbook that came across my desk a few weeks ago. I had a craving for tofu (yes, I'm weird that way), so I picked up the book and low and behold, it fell right open to the recipes for Spicy Tofu and Sushi Rice. Hmmm, spicy tofu hand rolls anyone?

Earlier this week, I posted the recipe for the brown sushi rice (pictured at left) I used, and today, I've gotten my act together enough to post the recipe for my lunchtime vegan sushi hand roll filling. My version is a far cry from the one in the book, which is the only reason I haven't noted it as "adapted." But for a vegan meal, it was wonderfully filling and rich.

To note, Asian Fusion looks like a great cookbook if you are looking for vegetarian/vegan options that are close to authentic. The chapters include Thailand, Burma, Vietnam, India, Sri Lanka, and beyond. I haven't gotten too far into the book yet as I need to acquire some ingredients to make the recipes that intrigue me. But if you are ready for some adventure and vegan recipes, this could be a great fit.

Now onto that recipe …

Slightly Spicy Tofu-Avocado Rolls

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, and Nut-Free (but check the ingredients of the sauces!).

• 1 lb Organic Tofu, diced (I used extra-firm and diced/crumbled it)
• 1 Tablespoon Soy Sauce or Wheat-Free Tamari (for gluten-free)
• 1 Tablespoon Mirin (sweet rice wine – sold in most supermarkets in the Asian condiment section)
• 1 Teaspoon Chili Oil (can sub your favorite cooking oil if preferred)
• 2 Teaspoons Sesame Oil
• 2 to 3 Tablespoons Vegan Mayo (I used grapeseed oil Vegenaise – the full 3 Tablespoons)
• 1 Teaspoon Sriracha (a thick hot sauce, "the rooster", also sold in the Asian section of most supermarkets – awesome stuff! Especially for those of us who like a little spice but not over the top heat)
• 1/2 Large Avocado, cut into 10 slices
• 1 Green Onion, green parts only, sliced
• 5 Sheets Nori, folded and torn in half (no nori? Go ahead and wrap the filling in lettuce leaves!)
• 2 Cups Brown Sushi Rice
• Low-Sodium Organic Soy Sauce or Wheat-Free Tamari to serve

Combine the tofu with the soy sauce or tamari and mirin. Let it rest while you heat the chili oil in a skillet over medium heat. Once heated, add the tofu, and cook, stirring for a few minutes, or until it is nice and heated through to help combine the flavors. Technically, you can skip the cooking part, but I prefer tofu after it has been cooked.

Place the tofu in a bowl, let it cool for ten minutes or so, and then stir in the sesame oil, mayo, sriracha, and green onions.

Layout the ten nori sheet halves, and with damp hands (I keep a bowl of water next to my workspace), press some of the sushi rice onto one side of each sheet. Add a slice of avocado onto each portion of rice at an angle, and top with a couple generous tablespoons of the tofu filling. See this post for a little visual on how it will look at this point, with tofu though instead of shrimp. Starting at the bottom corner on the rice side, roll them up to make cones (see picture below). This takes practice, but you will get the hang of it quickly.

Serve with soy sauce/tamari, and even wasabi if desired.

Makes about 10 well-filled hand-rolls

Want more? The following was featured on my personal blog Alisa Cooks this week:

• Recipe: Brown Sushi Rice (side or component)
• Recipe: Slightly Spicy Tofu-Avocado Rolls (lunch or light dinner)
• News: Attune Ambassador
• Article: Alisa's Favorites (from food to movies)

Article and photos by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.