Description
Spectacular Sushi Salad is power-packed with flavor and vegan. It will give you all the bells and whistles that come with traditional sushi. This salad is topped with a sweet and slightly spicy Creamy Tahini Ginger Dressing. Trust me; if you love sushi, you're going to love this salad. #sushisalad #sushisaladrecipe #sushisaladvegan #danielfastrecipes #sushisaladbowl
Ingredients
Tofu*
1/2 14-oz. package of extra firm tofu (NOT silken), drained and patted dry
1 Tbsp nutritional yeast
1 Tbsp coconut aminos
*Note: okay to substitute 1 cup of shelled edamame, boiled and cooled to slightly warm or to room temperature
Rice
1/2 cup black rice
1 cup water
Veggies and Nori Seaweed
4 cups chopped romaine lettuce, mixed baby salad greens, or baby arugula
1 sheet nori seaweed, finely chopped
1/2 red bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 carrot, shredded
1/2 cucumber, thinly sliced
1/2 cup fresh broccoli, finely chopped
1 green onion, finely chopped
Optional Toppings for Salad
Sliced avocado
Sesame seeds
Instructions
To prepare this bowl of deliciousness, start making the tofu and rice because you'll want these to cool to lukewarm or room temperature before adding to the salad.
- Rice: Cook black rice according to package instructions. Uncover, remove from heat, stir or fluff with a fork, and let cool for at least 15 minutes.
- Tofu: Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone mat. Take drained and patted dried tofu block and crumble into a large bowl. Stir in nutritional yeast and coconut aminos. Spread seasoned crumbled tofu onto the lined baking sheet. Bake for 25 to 30 minutes. Remove from oven and set aside to cool for 15 minutes.
- Assemble the Salad: Use mixed baby salad greens, chopped romaine, or baby arugula as your salad base. Add rice and tofu. Then add nori seaweed and remaining veggies. Add optional toppings of sliced avocado and sesame seeds if using. Drizzle with Creamy Tahini Ginger Dressing and enjoy!
Notes
- Prep Time: 30
- Cook Time: 30
- Category: Lunch/Dinner Entrée
- Method: Stove Top & Oven
- Cuisine: Asian