Inspired by Asian Fusion, 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. Going off of that recipe, I decided on Spicy Tofu-Avocado Rolls!
For a healthier and heartier spin, I opted to use brown rice for my sushi. I love the slightly nutty taste it lends to the sushi, although not authentic, still delicious. I’ll include my recipe for the perfect sticky brown sushi rice below as well! My version of these spicy tofu-avocado rolls 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.
Special Diet Notes: Spicy Tofu-Avocado Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free (if using tamari), nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 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
- 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.
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt
- 2 cups freshly cooked hot brown rice - short-grain works best
- Simmer the rice vinegar, sugar, and salt in a small saucepan over medium heat, whisking, until the sugar and salt dissolve. This should take just a couple of minutes. Pour the vinegar mixture over the hot rice, and gently stir/fold the rice just until it starts to get a bit sticky (I use a rice paddle to stir). You are ready to go!
- If you will be handling the rice, make sure to frequently wet your hands to prevent sticking (I usually keep a little bowl of water next to my work area).
