Wednesday, August 27, 2014

Spicy Tofu + Veggie Sushi


My guilty pleasure these days is VEGAN SUSHI...sorry fishie, fishies! Not only does it satisfy my dipping and snacking obsession, but it's super easy to make, healthy of course, and feels sorta fancy! My perfect Saturday night would consist of a nice glass {or two} of red wine and some sushi making...which I actually did get to indulge in recently. I was really craving a homemade sushi night, and decided to try and whip something up with whatever I could find in the fridge...tofu, marinade, veggies, brown rice, and nori...but no bamboo mat!

Thanks to trusty YouTube and their never ending fixes to any situation, no bamboo mat is necessary...all you need is a damp, clean kitchen towel! 


Ingredients:

Brown rice, 1-2 cups
Tofu, firm
Nori sheets
Sliced mix of vegetables (cucumber, bell pepper, carrot, avocado, sprouts, etc.) 
Kitchen towel, clean and damp

Before you start rolling your sushi, prepare all of your fixins'. The awesome thing about sushi is you can really put anything you want in your roll based on your cravings or availability of fridge items. I chose to do spicy tofu and veggie rolls. Cook the brown rice as directed, and slice the vegetables into long skinny slices.

For the spicy tofu, I marinate slices of firm tofu while the rice is cooking and vegetables are being sliced. I used a chili garlic sauce and a GF thai peanut sauce, but you can really use whatever marinades or ingredients you have on hand. Chili garlic sauce and tamari is also a good combination! Once the tofu marinates for about 30 minutes, brown the tofu for a few minutes on each side, or leave raw.


Once you've prepped all your ingredients, grab your damp towel and begin assembling your rolls. Place the shiny side of the nori paper on the towel, and begin placing your fixins' as shown above. Leave about an inch towards the end of the nori paper. Begin to roll away from you using the damp towel, squeezing and tightening the roll as you reach the end. Once you reach the end, wrap the towel around the completed roll and give it one last squeeze to keep everything together. The damp towel will moisten the nori paper a bit to help it all stick together. Slice your rolls using a wet, sharp knife.


Using the damp towel method has made sushi making so much easier,  and it is now one of my quick go-to lunches and is a fun change from my everyday salad. For lunch, I normally skip the rice and add in any vegetables that I have on hand, and dip in hummus for a protein boost.


*Watch the video here to see a demo of how to roll the sushi with the damp towel. Start the video at 1:00 to get straight to the demo!

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