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TOFU TEMPURA HAND ROLL RECIPE (VEGAN)

TOFU TEMPURA HAND ROLL RECIPE (VEGAN)

Tofu Tempura Handroll.jpg

Hi Everyone,

Today I’m sharing a vegan Tofu Tempura Hand Roll. Now FYI this recipe is not quick at all! It took me 2 hours to make so there’s my warning before you jump into this recipe. But it’s pretty delicious and the tempura is so crispy.

For this recipe, I’m using organic extra firm tofu by Soyganic, nori seaweed sheets, calrose rice, carrots, avocado, organic Simply Natural sriracha sauce and vegan mayo by Follow Your Heart.

Well I hope you enjoy this recipe and if you do please share it with your family and friends.

Take care,

Christie

Disclaimer: I am not sponsored by the companies listed.

TOFU TEMPURA HAND ROLL RECIPE (VEGAN)

Serves 10 rolls |  Ready in 2 hours

INGREDIENTS

  • 5 sheets nori, cut into half to make 10 pieces

  • 1 avocado, sliced into 10 strips

  • 1 carrot, sliced into 10 thin strips

  • 1 cucumber, sliced in 10 thin strips

  • 1 small block of extra firm tofu cut into 10 thin strips

  • 3 tbsp organic soy sauce

  • 4 tbsp corn starch

  • 2 cups panko bread crumbs

  • 1/2 - 1 cup avocado oil for shallow frying

Flax egg mixture:

  • 3 tbsp flaxseed meal

  • 7.5 tbsp water

Sushi rice:

  • 1 measuring cup of calrose (sushi) rice, cooked according to package instructions

  • 1/8 cup of rice wine vinegar

  • 1 tbsp of organic cane sugar

  • 1 tsp of salt

Spicy Vegan Mayo:

  • 1/4 cup vegan mayonnaise

  • 1 tbsp sriracha sauce

INSTRUCTIONS

  1. Cook your sushi rice according to package instructions.
  2. In a medium size bowl, whisk together flaxseed meal and water to create flax egg mixture. Refrigerate for 10 minutes.
  3. In a small bowl, whisk together vegan mayo and sriracha sauce to create spicy mayo. Set aside.
  4. Meanwhile, in a small pot whisk together rice wine vinegar, cane sugar and salt and bring to a boil. Remove off heat once it reaches a boil.  Once rice is cooked, pour vinegar mixture into rice and mix to combine.  Allow rice to cool.
  5. In a small bowl, marinate tofu pieces into 3 tbsp of soy sauce.  Allow this to sit for 5-10 minutes.  Meanwhile, fill one bowl with corn starch, a 2nd bowl with flax egg, and a third bowl with panko breadcrumbs.  Once tofu is marinaded, dredge each piece into corn starch first, followed by flax egg and lastly panko bread crumbs.
  6. Over medium heat, shallow fry breaded tofu until golden brown on each side.  Using paper towel to soak up excess oil. Set aside to cool.
  7. Time to roll! Lie flat a piece of nori with rough side up.  Spread 2-3 tbsp of sushi rice. Layer with carrot, cucumber, avocado, breaded tofu and a dollop of spicy mayo. Roll and seal with water or a few grains of rice as your “glue”. Serve immediately and enjoy!

HOW TO WRAP A HAND ROLL

Image from The 99 Cent Chef

Image from The 99 Cent Chef

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