Plant-Based Sushi Bowls with Baked Tofu

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Plant-Based Sushi Bowls with Baked Tofu

With the rise in poke bowls everywhere you turn these days, I wanted to make my own version without the raw fish. These Plant-Based Sushi Bowls with Baked Tofu are super easy to make, packed with raw vegetables, short grain brown rice and drizzled with a ginger sesame dressing. Fresh grated ginger is a must in this recipe and truly elevates the dressing. If you find it hard to consume raw vegetables in the winter, this bowl offers a fun, simple and delicious way to get your veggies in for optimal nutrition. I’m not a huge tofu lover but when it’s baked in this ginger sesame dressing, I’m all for it. I hope you’ll enjoy this clean, nutrient-rich and flavourful dish! 

Plant-Based Sushi Bowls with Baked Tofu
Serves 2
These Plant-Based Sushi Bowls with Baked Tofu are an easy lunch or dinner option packed with nutrients, fibre and flavour!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1 cup short grain brown rice (black rice or quinoa also work well)
  2. 1 pack of organic extra firm tofu (350g)
  3. 1/2 cucumber, thinly sliced
  4. 1 avocado, thinly sliced
  5. 1 green onion, thinly sliced
  6. 1 large carrot, shredded
  7. 2 radishes, shredded
  8. 1 sheet of nori, cut into large pieces
  9. 2 tbsp sesame seeds
  10. Couple pinches of pink himalayan salt
Ginger Sesame Dressing
  1. 4 tbsp tamari
  2. 4 tbsp rice vinegar
  3. 2 tsp sesame
  4. 1/2 inch piece of fresh ginger, peeled and grated
Cook the short grain brown rice
  1. In a medium stockpot, combine short grain brown rice with 1 3/4 cup water and bring to a boil.
  2. Cover with a tight-fitting lid, reduce heat to low and simmer for 45 minutes.
  3. Remove from heat (with lid on) and let steam for 10 minutes. Fluff with a fork.
Prepare the ingredients and dressing
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Slice tofu into 8 thick pieces.
  3. Thinly slice the cucumber, avocado and green onion. Grate the carrot and radishes. Cut the nori into large pieces (easiest to do this with a pair of scissors).
  4. To make the dressing, whisk tamari, rice vinegar, sesame and grated ginger in a bowl.
Bake the tofu
  1. Marinate the tofu in the ginger sesame dressing (save the rest of the dressing to add to the bowls).
  2. On a parchment lined baking sheet, arrange the tofu in an even layer.
  3. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is golden.
  4. Remove the tofu from the oven and set aside.
Prepare the sushi bowls
  1. Add 1 cup brown rice to each of your bowls. Top the rice with fresh veggies, baked tofu and nori. Sprinkle on sesame seeds. Use the remaining dressing and season with a pinch of pink salt. Enjoy!

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