These vegetarian sushi bowls with tofu, avocado, carrots, cucumbers, seaweed, and sushi rice make a filling and delicious vegetarian meal. Perfect for meal prep.
1
Preheat the oven to 425 degrees. Drain the tofu and use a kitchen towel to press out some of the liquid. Then slice the tofu into slabs, about 1 inch thick. Place the slabs on a kitchen towel or paper towel. Fold the towel on top of the tofu slices. Place something heavy, like a cast-iron skillet, on top. Let sit for 15-30 minutes to press out as much moisture as possible. You can also use a tofu press.
2
Once “dried,” cut the tofu into cubes. Toss with the sesame oil and soy sauce. Then toss with the cornstarch, ensuring the pieces are all lightly coated with cornstarch. Place in a single layer on a baking sheet covered with parchment paper. Bake for 25 minutes, flipping halfway through until golden brown and crispy. .
3
While the tofu cooks, make the spicy mayo by combining the mayonnaise, Sriracha, and rice vinegar. Taste and adjust to your liking. Some people also add a splash of soy sauce. Use vegan mayo if needed. Get the vegetables ready.