Vegetable-loaded tofu sushi bowl with miso ginger dressing
Second to creating meals that are rich in plant-based whole foods, the thing I love most about developing new recipes is coming up with meal ideas that can be thrown together quickly without sacrificing flavor or nutritional value.
This sushi bowl delivers both - it’s loaded with colorful raw vegetables, and with a bit of prep, it can be thrown together in minutes. And that includes the dressing, which also happens to be sugar, fat and oil-free.
The recipe below can be followed as is, but as always, feel free to put your own spin on it using what you’ve got!
Don’t have tofu? Use edamame. All out of hemp seeds? Use sesame seeds. Cabbage bloats you? Opt for spinach instead. Don’t like white rice? Use brown. Can’t have grains? Sub-in cauliflower rice.
You get the point.
I hope you enjoy it, and let me know your favorite ways to riff on this recipe in the comments section below! I love to hear what you come up with.
Vegetable-loaded tofu sushi bowl with miso ginger dressing
Prep Time: 10 minutes | Yields: 1 bowl
Ingredients:
(for the bowl)
1/2 cup of cooked white basmati rice
1/4 english cucumber, chopped
1/4 cup shredded carrots
1/4 block of firm tofu, sliced in thin small squares
handful of purple cabbage, thinly sliced
1/2 avocado, sliced
1/4 nori sheet, cut in thin strips
1 tbsp hemp seeds
(for the dressing)
1/3 cup rice vinegar
1 tbsp white miso
1 tbsp tamari, liquid aminos or soy sauce
1 knob of ginger, grated
Directions
Place cooked rice (can be warm or cold) in a small bowl, with cucumber, carrots, cabbage, tofu, avocado placed on top of it. Sprinkle on nori strips, followed by hemp seeds. Set aside.
For the dressing, combine all ingredients in a medium size bowl and whisk until ingredients are well mixed. You may also use a blender, though it’s not necessary.
Pour dressing over the sushi bowl, and enjoy!
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