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Crispy Tofu & Rainbow Veg Sushi
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45 minutes
2
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
white rice
tofu
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 171% and Sugar as 85.5% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.2% of RDA
• Calories: 58.4% of RDA
• Carbs: 34.5% of RDA
• Fat (total lipid): 59.1% of RDA
• Fiber: 53.4% of RDA
• Fructose: 3.3% of RDA
• Protein: 28.3% of RDA
• Sodium: 171% of RDA
• Sugar: 85.5% of RDA
• Vitamin A (IU): 252% of RDA
• Vitamin B6: 165% of RDA
• Vitamin C: 80.5% of RDA
• Iron: 8.5% of RDA
• Magnesium: 57.1% of RDA
• Manganese: 57.9% of RDA
• Niacin: 108% of RDA
• Potassium: 35.1% of RDA
• Zinc: 36.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
2
cups
sushi rice.
 
3 1/2
cups
 
1
tsp
more to taste.
 
3
tbsp
 
1/3
cups
 
8
sheets
toasted nori sheets.
 
1
whole
sliced.
 
1
whole
julienned.
 
1
whole
thinly sliced.
 
1
package
firm, sliced 1/2" thick.
 
2
tbsp
gluten-free if you prefer.
1
tbsp
 
3
tbsp
 
 
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PREPARATION
1.
Preheat oven to 425 degrees and arrange tofu slices on parchment paper lined baking sheet. Drizzle with soy sauce or tamari and sprinkle with nutritional yeast, dividing it evenly among slices. Rub slices on both sides so they get coated and place in oven to bake, roughly 10 minutes on each side, flipping once. Remove them when they are golden brown and crispy and have puffed up a little bit, let them cool. Once cool slice into 1/2" wide strips and set aside.
2.
Once tofu is in the oven, prepare sushi rice by bringing rice and water to a boil, then lowering to a simmer and covering pot. It is done when all water is absorbed and rice is cooked through, usually 10-15 minutes depending on rice. Let cool.
3.
Slice all veggies and place on cutting board next to sheets of seaweed. Get a small bowl of cold water and place nearby (this will be for dipping your fingers in). Once rice has cooled slightly, add sweetener, rice vinegar and salt and stir to combine.
4.
Lay one sheet of seaweed on clean work surface and place about 1 cup of rice on top. Dip you fingers in the water bowl and use them to press rice onto seaweed, spreading so it reaches the edges and forms a thin layer all the way around. Leave 1" of seaweed at the top free from rice. Lay a small amount of each veggie in a line across the middle of the sushi roll, taking care to only put a few pieces of each. Less is more here.
5.
Begin rolling away from yourself, over the veggies, squeeze tightly to get a good tight roll and keep rolling until you each the end. Dip your finger in the water and run along bare edge of seaweed to seal. Let rest for a minute before slicing into one inch pieces and placing on a plate.
6.
Repeat until all rice and/or fillings are gone. Your first few rolls make look a little funny but they will still taste great, they start to look better after a few tries. Sprinkle with toasted sesame seeds and enjoy!.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1168
Protein 31.9 g
Carbohydrates 94.8 g
Iron 1.60 mg
Fiber 15.0 g
Calcium 41.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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