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Tofu Sushi Sandwiches

Recipe by: Susan Vierck


  • Sushi Sandwiches
    • Nori sheets
    • cooked rice (according to package directions)
    • 1 avocado, sliced
    • Teriyaki Balsamic (as marinade and drizzle)
    • A block of extra firm tofu, drained & sliced than marinated for 30 minutes at least in soy sauce. 
    • cornstarch (Note: You can also just marinate tofu in the balsamic and fry without using the corn starch however be careful of burning and do not air fry the balsamic it will be too sticky)
  • Toppings
    • baby spinach or other greens of choice 
      • Veggies of choice (cucumber, carrots, bell pepper, radish) 
  • Sushi sauce 
    • 1 cup soaked cashews, rinsed and drained. 
    • 1 tablespoon apple cider vinegar
    • 1/2 lemon, squeezed
    • small onion, chopped
    • 1 tsp garlic powder
    • 2 tablespoons coconut aminos
    • 2 tablespoons yellow mustard
    • dash cayenne pepper
    • 2 tsp paprika
    • 1 tablespoon chili garlic sauce
    • 1 tablespoon nutritional yeast


  • For sauce:
    1. blend cashews, apple cider vinegar, lemon, onion, and garlic powder in a high speed blender with a little water until it’s the consistency of sour cream.
    2. Transfer to a dish and add coconut aminos, mustard, cayenne, paprika, chili garlic sauce, and nutritional yeast.
    3. stir and enjoy as a dipping sauce, refrigerate leftovers.
  • For sushi Sandwiches:
    1. Make the rice according to package directions and set aside.
    2. Fry Tofu-If using soy sauce, marinate tofu at least 30 minutes then coat the tofu in corn starch and either air fry or fry in a nonstick skillet until crispy. 
    3. Once crispy then drizzle Teriyaki Balsamic on the tofu in a skillet and cook until it’s caramelized, flipping it over as it cooks to keep from burning. Set aside. 
    4. Cut a square of plastic wrap a bit larger than your nori sheet. Place the nori sheet on top (with the shiny side down).
    5. Grab a large spoonful of rice and place it in the middle of the nori sheet and form a compacted square.
    6. Place your filling ingredients on top.
    7. Wet all sides of the nori sheet using a brush with water to seal it. 
    8. Fold all corners of the nori sheet on the top of the filling (like an envelope).
    9. Finally, gather all the plastic wrap over the stack and tie on the top. Carefully press the small package together and cut it in half with a sharp knife.
    10. Serve with soy sauce, sesame seeds, vegan wasabi, or homemade sushi sauce. 

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