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Deconstructed sushi in a bowl. Here is a Tofu Sushi Bowl that’s vegan and topped with vegan spicy mayo. Healthy, delicious, and nutritious.
When I moved to Southern California, I realized Sushi Bowls are widely popular. A Sushi Bowl is also known as a Poke Bowl is essentially a Japanese version of a Chipotle Bowl. Furthermore, it’s deconstructed Sushi.
Today I’m sharing a fully loaded Tofu Sushi Bowl with all my favorite toppings. 
Is the Tofu Sushi Bowl gluten-free?
Yes! Just make sure to use a gluten-free soy sauce or tamari. Either one will work. The rest of the ingredients in this bowl are naturally gluten-free.
What other toppings can I add to this Tofu Sushi Bowl?
In addition to all the toppings seen in this recipe, you can also add cilantro, wonton crisps, fried onion, seaweed, pineapple, mango, jalapeno, and so many more items.
Can I make Regular Spicy Mayo instead of Vegan Spicy Mayo?
Sure! For health reasons, I prefer vegan spicy mayo (as seen below) since I’m not a fan of mayo. If you wanna make Spicy Mayo the traditional way simply take a half cup of mayo and add Siracha to taste. You can also add some garlic powder if need be.
Tofu Sushi Bowl is:
Delicious
Nutritious
Healthy
Deconstructed Veg Sushi
Vegan (use vegan hoisin sauce)
Gluten-Free (use gluten-free soy/tamari)
How to make Tofu Sushi Bowl recipe step by step?
Make the Jasmin Brown Rice
1. I used my Instant Pot to make Jasmin Brown Rice. Combine 1 1/4 cups brown rice, 1 3/4 cups water, and salt to taste. Cook on High Pressure for 24 minutes and let it naturally release all the way. Once done, add 2 1/2 tbsp of rice wine vinegar. Mix well and set aside.
Make the Tofu
1. Wrap tofu in a paper towel and place a heavy castiron skillet over it for 20 minutes. This will remove all the extra moisture.
2. Once done, slice tofu into small cubes.
3. Add tofu to a bowl along with soy sauce, hoisin sauce, and cornstarch. Mix well.
4. Heat up a nonstick wok over medium heat, once hot, add oil. Don’t move the tofu for a few minutes.
5. Cook for a total of 7-8 minutes until most sides of the tofu are crispy.
Make the Vegan Spicy Mayo
1. Soak the cashews for 20 minutes in hot water.
2. Add the cashews along with the remainder of the ingredients in the coffee grinder. Begin with adding 2 tbsp of water and if needed add 2 more tbsp.
3. Grind and this is the texture you should have. Set aside.
Prep the Veggies
1. Slice the cucumbers, shred the carrots, you’ll need an avocado, chop the scallions, chop the peanuts, set aside your edamame (you can use fresh or frozen rinsed in warm water). You’ll also need sushi ginger and sesame seeds.
2. Also prepare the soy sauce – you can add wasabi to your taste or add Trader Joe’s Chili Onion Crunch. The combo is legit.
Assemble the Bowl
1. Start with a bowl of brown rice.
2. Top with some tofu.
3. Now add the cucumbers, carrots, edamame, and sushi ginger.
4. Place the avocado on top.
5. Top with scallions and crushed peanuts.
6. Drizzle spicy mayo.
7. Sprinkle sesame seeds on top and drizzle prepared soy sauce all over.
Enjoy!
More Asian Recipes!
- Chili Tofu
- Tofu Thai Red Curry
- Tofu Drunken Noodles
- Tandoori Tofu Tacos
- Tofu Jalfrezi
- Tofu Pad Thai Sweet Potato Noodles
Tofu Sushi Bowl
Ingredients
for brown rice
- 1 1/4 cups brown Jasmine rice
- 1 3/4 cups water
- salt to taste
- 2 1/2 tbsp rice wine vinegar
for tofu
- 14 ounces extra-firm tofu, pressed then small cubes
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tbsp avocado oil
for vegan spicy mayo
- 1/4 cup cashews, soaked in hot water for 20 minutes
- 2 tbsp siracha sauce
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1/4 cup water
for sushi bowl
- add brown rice
- add edamame
- add carrots, shredded
- add cucumbers, sliced
- add avocado, sliced
- add sushi ginger
for garnish
- top with scallions
- 1/2 cup peanuts, chopped
- drizzle spicy mayo
- sprinkle sesame seeds
- soy sauce mixed with wasabi or Trader Joe’s Chili Onion Crunch
Instructions
Make the Jasmin Brown Rice
- I used my Instant Pot to make Jasmin Brown Rice. Combine 1 1/4 cups brown rice, 1 3/4 cups water, and salt to taste. Cook on High Pressure for 24 minutes and let it naturally release all the way. Once done, add 2 1/2 tbsp of rice wine vinegar. Mix well and set aside.
Make the Tofu
- Wrap tofu in a paper towel and place a heavy castiron skillet over it for 20 minutes. This will remove all the extra moisture.
- Once done, slice tofu into small cubes.
- Add tofu to a bowl along with soy sauce, hoisin sauce, and cornstarch. Mix well.
- Heat up a nonstick wok over medium heat, once hot, add oil. Don’t move the tofu for a few minutes.
- Cook for a total of 7-8 minutes until most sides of the tofu are crispy.
Make the Vegan Spicy Mayo
- Soak the cashews for 20 minutes in hot water.
- Add the cashews along with the remainder of the ingredients in the coffee grinder. Begin with adding 2 tbsp of water and if needed add 2 more tbsp.
- Grind and this is the texture you should have. Set aside.
Prep the Veggies
- Slice the cucumbers, shred the carrots, you’ll need an avocado, chop the scallions, chop the peanuts, set aside your edamame (you can use fresh or frozen rinsed in warm water). You’ll also need sushi ginger and sesame seeds.
- Also prepare the soy sauce – you can add wasabi to your taste or add Trader Joe’s Chili Onion Crunch. The combo is legit.
Assemble the Bowl
- Start with a bowl of brown rice.
- Top with some tofu.
- Now add the cucumbers, carrots, edamame, and sushi ginger.
- Place the avocado on top.
- Top with scallions and crushed peanuts.
- Drizzle spicy mayo.
- Sprinkle sesame seeds on top and drizzle prepared soy sauce all over.
