20-minute (vegan) Peanut Tofu & Greens Spring Sushirrito
Like Sushi, just with Tofu and rolled up like a Burrito, so you can easilyyy eat it! An explosion of flavours and not difficult to make.
What you will need
For the tofu:
- 200 g tofu
- 2 tbsp peanut butter
- 5 tbsp soy sauce
- 1 lime
- 1 tbsp maple syrup
- 1/2 tsp garlic & ginger (dried or fresh)
- 1 tbsp sesame oil
- 1 tbsp oil
For the rest:
- 120 g Sushi Rice (you can find that either at your super market or asian store - alternatively you could go for basmati rice)
- 1/4 cucumber
- 2 tso vinegar
- 1 tsp maple syrup
- 1/2 avocado
- 100 g green asparagus
For the sriracha sauce
- 1 tbsp sriracha
- 2 tsp mayo
- 2 tbsp greek yoghurt
- 4 nori sheets
How to
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First mix all the ingredients for the tofu marinade. Then cut the tofu into two equally sized (about 1cm thick) blocks and let them marinate for as long as possible.
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Add the sushi rice, along with twice the amount of water and some salt, to a pot and bring to a boil. Reduce to a simmer and let simmer until all water is absorbed. Then turn down to very low heat and let sit until fluffy and soft.
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In the meantime mix all the ingredients for the sriracha sauce. Finely slice the cucumber, avocado and asparagus. Fry the asparagus in some oil for about 3-4 minutes until soft.
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When the sushi rice is done, combine the vinegar and maple and mix it with the rice. Then divide the rice into however many burritos you are making.
Then add half of each portion into the middle of a nori sheet and press it into a flat and tight rectangle or square. Now layer some veggies and the tofu on top. To with the sriracha mayo and the remaining rice. Press everything together so it sticks well and does not fall apart. Top with another Nori sheet. Then fold in the edges and drizzle a bit of water on the sides, so they'll stick. Then tightly roll in the burrito and fold in the remaining edges.
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That's it! Serve with some soy saue and enjoy!