Spectacular Sushi Salad (VEGAN)
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.
Servings: 2
Calories: 313kcal
Ingredients
Tofu
- ½ 14- oz. package of extra firm tofu NOT silken, drained and patted dry
- 1 Tbsp nutritional yeast
- 1 Tbsp coconut aminos
Rice
- ½ 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
- ½ red bell pepper sliced thin
- ½ red onion sliced thin
- ½ carrot shredded
- ½ cucumber thinly sliced
- ½ 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
Tofu Substitution: Okay to substitute with 1 cup of shelled edamame, boiled and cooled to slightly warm or room temperature.
Pro Tip for Cutting Nori: An easy way to ensure you get an even distribution of seaweed in your salad is to use kitchen scissors to cut into thin strips.
- Grab a clean (and dry) pair of kitchen scissors.
- Cut the nori sheet into four or five long strips.
- Stack the long strips and cut them into smaller bite-size strips.
Nutrition
Calories: 313kcal | Carbohydrates: 54g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 903mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11965IU | Vitamin C: 69mg | Calcium: 113mg | Iron: 4mg
