Slightly Spicy Tofu-Avocado Rolls with Brown Sushi Rice
Serves: 10 rolls
  • 1 lb organic firm to extra firm tofu, diced
  • 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 (sub your favorite cooking oil if preferred)
  • 2 teaspoons sesame oil
  • 2 to 3 tablespoons vegan mayo (I used grapeseed oil Vegenaise)
  • 1 teaspoon sriracha (or to taste)
  • ½ large avocado, sliced
  • 1 green onion, 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 (recipe below)
  • Low-sodium organic soy sauce or tamari to serve
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with soy sauce/tamari, and even wasabi if desired.
Recipe by Go Dairy Free at