One of my favorite foods has always been sushi. I used to eat it at least once a week and remember thinking I could never go vegan because I would miss it too much. When I finally made the decision to opt for a plant-based diet I knew there had to be a way to get around the fact that it is usually known to be a fish-based meal. When you think about it sushi can be made in so many different forms, and what people love about it is the way the combinations taste and feel. With this vegan rendition, I get all the same crisp flavors and textures I remember. Never miss out again on the sushi you crave, just make it the cruelty-free way!
When I think of sushi, a main ingredient that comes to mind is rice. Since I try to make my meals with what I already have in my kitchen, I am using quinoa instead! Quinoa is a grain originating from South American countries such as Peru, Ecuador, Colombia, Chile, and Bolivia. It is used in the same versatile way that rice does but has a few more beneficial traits. Quinoa is a great source of protein, dietary fiber, B vitamins, and dietary minerals such as iron, zinc, and magnesium. Making quinoa is the same process as making rice. Most quinoa packaging has directions on the back as well.
- The ratio is 1 cup of uncooked quinoa to 2 cups of water
- Bring quinoa and water to a boil in a medium saucepan
- Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed
- This usually takes about 15 to 20 minutes
- Fluff with a fork
THIS tofu tempura is EVERYTHING! There is nothing more to say except make this shit TODAY!!! Even if you just make these as a snack with nothing else, they are crunchy bites of heaven!
- ½ block extra firm tofu
- 1 cup whole wheat flour
- ¾ cup soy sauce
- 1 ½ tsp brown sugar
- ¾ cup bread crumbs
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- Open tofu packaging and drain the block from excess liquid
- Cut in half and store one piece for later use. Cut remaining half into small cubes
- Leave tofu at the start of what is soon to be a breading station
- Pour whole wheat flour into a medium-sized mixing bowl
- In a second mixing bowl combine soy sauce and brown sugar
- In a third mixing bowl combine breadcrumbs, garlic powder and black pepper
- Begin dunking moist tofu into the flour bowl for its first layer
- Next dunk floured tofu into the sweet soy sauce, make sure all sides of each little cube are coated
- Lastly, toss tofu cubes in the breadcrumb spice combo and place in a bowl
- Now, you can either use a deep-fryer or a saucepan to fry these little guys at 375 degrees Fahrenheit until golden-brown.
These breaded tofu tempura nuggets are a game changer! I promise you will NOT be disappointed!
A perfect variety of toppings is what gives this specific dish its sushi-flavored vibe with a bit of a twist.
- Cucumber, diced
- Avocado slices
- Strawberries, diced
- Almonds, shaved
Of course sushi is not complete without a sauce to dip into or drizzle over. Although soy sauce is an easy favorite, shrimp sauce is one of my favorites to make vegan.
- 1 cup Veganaise
- ¼ cup ketchup
- ¼ cup water
- ½ tbsp. garlic powder
- ½ tbsp. paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 ½ tbsp. sugar
- Mix all ingredients in a bowl
- Add sugar to taste if necessary
- Place in refrigerator and allow to sit for at least an hour before serving for best, creamy texture and taste.
Now that you have successfully prepared the individual parts to the bowl all you have to do now is put them all together to create a masterpiece! I believe in you!