Veggie Sushi Burritos
These tofu & veggie sushi burritos essentially are extra-large sushi rolls with a plant-based twist but easier to make and roll. You will have as much fun making them as you do eating them!
This recipe features U.S.-grown sushi rice and comes to us from our friend Gal of @somethingnutritious.
Serving Size1 burrito
Prep Time25 min
Cook Time35 min
Total Time1 hr
- 1 cup U.S-grown sushi rice
- 2 cups water
- 1½ tablespoon rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 1 block extra firm tofu
- ⅓ cup coconut aminos
- 1 teaspoon sriracha
- ½ teaspoon salt
- 3 slices Nori sheets
- 1 avocado, sliced
- 2 persian cucumbers, sliced
- 1½ cups shredded carrots
- 2 scallions, thinly slices
- ⅓ cup toasted peanuts
- 1 mango, sliced
- ½ cup mayo, use vegan if necessary
- ⅓ cup sriracha
- 1 teaspoon sesame oil
- Preheat the oven to 400 F.
- Pat the tofu dry and slice it into strips. Marinate it in the coconut aminos, salt and sriracha and layer it in a baking dish. Bake it for about 35-40 minutes, flipping halfway.
- Rinse your sushi rice in a colander until the water runs clear. Add it to a pot with the 2 cups of water, cover it and bring it to a boil. Once boiling, reduce heat and let it simmer for about 15-18 minutes until all of the water is absorbed. Let it sit for 10 minutes off of the flame and fluff it with a fork. Season with the rice vinegar, salt, sugar and sesame seeds.
- To prepare the burritos, spread about ½ cup of the rice mixture onto a nori sheet. Use wet hands or a rubber spatula to spread it around evenly.
- Prepare the spicy mayo by whisking the ingredients together until smooth.
- To make the burritos, layer the tofu and all of the fillings in a row onto the rice, leaving about ½ inch from the bottom. Take the bottom of the nori sheet and roll everything tightly into a large roll. Wrap each roll in parchment paper like a burrito, then slice in half. Repeat with remaining rice and fillings.
- Serve with spicy mayo and low-sodium soy sauce to dip.
To save prep time, you can purchase pre-baked, marinated tofu
You’ll be left with a few extra tofu pieces, but they’ll stay fresh in the fridge for up to 5 days