Go Back Email Link
–+ servings
Plant-based tofu salmon and rice bowl on a table beside some nori sheets and chopsticks
No ratings yet
Duration20 mins
Cook Time5 mins
Prep Time15 mins
Servings4

Ingredients

  • 2 cups cooked brown rice
  • 500 g extra firm tofu
  • 1 large cucumber finely sliced
  • 1 avocado sliced
  • 8 radishes sliced
  • 4 tbsp toasted sesame seed
  • 2 spring onions finely diced
  • 4 tbsp pickled ginger
  • 2 tbsp vegan mayo
  • 2 tbsp sriracha
  • 4 nori sheets (each cut into 4)
  • ½ lime juiced
Tofu salmon marinade:
  • 1 cup water
  • 1 beetroot cooked
  • 1 tbsp white miso paste
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce (low sodium)
  • 2 nori sheets
  • ½ tbsp garlic powder
  • 1 tbsp sesame oil

Instructions

  • Add all the tofu salmon marinade ingredients to a blender and blend until smooth.
  • Using a cheese grater, shred the block of tofu. Add the tofu to a Tupperware, cover it with the marinade and let it sit in the fridge for a couple of hours or overnight.
  • Cook the tofu in a pan on medium heat for 5 minutes until most of the liquid has evaporated.
  • To build a bowl, add ½ cup of rice, some tofu, cucumber, avocado, and radish. Top with toasted sesame seeds, finely diced spring onions, pickled ginger, vegan mayo and sriracha. Squeeze a little bit of lime on top.
  • You can use the nori sheets square to scoop up the delicious food or sprinkle it on top. Enjoy