Tofu Sweet Potato Sushi
This is a rather simple recipe there isn't really much to say about it other than that is such a simple meal you can really just throw together with whatever you have in the fridge. So adapt it to your liking! I also find it nice to prep a good amount of rice at the beginning of the week and store it in the fridge for an even more quick meal.
- 2 Cups White Rice, Cooked
- 1 Tbsp Rice Wine Vinegar
- 1 Block Extra Firm Tofu
- 1 Small Sweet Potato
- Nori Wraps
- Collard Greens
- Shredded Carrots
- Soy Sauce or an Alternative for Dippin
- Start by cooking your rice in a rice maker or on the stove.
- Then preheat your oven to 425°F to bake the tofu and sweet potato. Cut your tofu into long rectangles this will help it not fall out of the sushi when you cut it. Put them into a bowl and add some soy sauce to coat it then place in on a baking sheet.
- Next chop the sweet potato into cubes (You wont need all of it depending on how much sushi you choose to make. You can only make enough for your sushi or make the whole potato and save it for later!) Toss the potato in some oil and salt and pepper if you'd like and place it on the same baking sheet.
- Bake them for about 30 minutes flipping everything halfway through. The potato might take longer than the tofu but everything should be nice and crispy.
- This recipe is very versatile and you can shape it to whatever you like or whatever you have in your fridge. So this is just a rough outline of what to put in it!
- Lay our your nori sheet and put some rice on one half of it pressing it down with either your hands or a spoon. Water can help the rice not stick!
- Now this is where you can get creative other than the tofu and sweet potato I went for collard greens, cucumber, shredded carrots, and avocado.
- Now it's time to roll. Start by wetting the edge of your nori sheet opposite of the rice side. Now roll your sushi and make sure it is nice and tight. Let it set for a second to dry. Kind of like glue so everything stays together.
- Once it's ready, cut with an extra sharp knife or a serrated knife. Then plate it up, grab your dipping sauce if desired, and enjoy!