Tofu Sushi Rolls with Sweet Chili

Looking for a fun healthy recipe? These sweet chili tofu nori rolls are light, fresh, healthy, gluten free, and delicious. The only equipment you will need is a sharp knife and a cutting board. A mandolin may come in handy if you have one, but is not necessary.

Not only is this recipe easy to make, it is also like a rice free tofu sushi, which makes for a fuss free recipe. No waiting on rice to cook, no precise washing or measuring, and no worry of getting sticky and messy.

Now, Let’s talk about pressing tofu…

How to Press Tofu

When marinating tofu, it is important to press the tofu prior to using it. By pressing the tofu, excessive moisture will be released from the tofu. After the water is removed, the tofu will be more firm, and allow more of the flavors to be absorbed from the marinade.

Start by placing a food safe towel, or paper towels down onto a cutting board. Next lay the tofu flat on the board. Add additional paper towels on top. Then place a heavy plate or even small pan on top of the tofu.

Allow the tofu to release its moisture. Once the tofu seems to be developing cracks or looks dry it’s finished.

How to Marinate Tofu for Sushi Rolls

After the tofu has been pressed, it’s time to marinate. We only had the tofu marinated for as long as it took to prep the vegetables. This was a sufficient amount of time, but you could always marinate longer if you want.

Begin by slicing the vegetables into long strips, (about a half inch wide) and place them on a large flat plate. Drizzle some sweet chili sauce on the bottom of the plate and then place the tofu strips on top. Then drizzle more sweet chili sauce on top of the tofu. Allow the tofu to marinate until it’s time to roll the sushi.

Cutting the vegetables

All the vegetables should be cut julienne style. This will allow all the veggies to fit easily in the roll. The thinner the vegetables, the more pliable, and the easier to roll. To process the cucumber, we left the skin on but took out the seeds. If you have a mandolin, you can julienne strips by simply attaching the teeth to the mandolin and go to town!

How to roll a Nori Roll

Although rolling nori might seem intimidating, after about 2 or 3 tries you’ll get the hang of it. The top tips for rolling nori is to roll it tight and to wet the nori so the roll holds together. In the recipe below you’ll find a more detailed description.

How to cut a Nori Roll

Using a sharp knife, slice the roll in half. Then slice each half in half. This way each piece is the same size. Using this method the roll should yield 4 pieces. After the rolls are all cut, serve them with any side you like.

We really love soy sauce, wasabi, pickled ginger, sriracha mayo, sweet chili sauce, ponzu, or even peanut sauce. The possibilities go on.

Drop a comment or send a message if you have any other questions.

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Peace,
Luna & Nate

Tofu Nori Rolls with Sweet Chili

Recipe by Cooking Up Vegan Course: Main EntreesCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Rolling time

20

minutes

Total time

45

minutes

Sweet chili tofu with fresh cut veggies and herbs rolled into a delicious nori roll.

Ingredients

• 1 Cup 1 Alfalfa Sprouts

• 3/4 Cup 3/4 Purple Cabbage, shredded

• 1/4 Bunch 1/4 Parsley, Chopped roughly

• 1/4 Bunch 1/4 Cilantro, Chopped roughly

• 1/4 Bunch 1/4 Mint, Chopped roughly

• 1 lb 1 Tofu, Cut in 1/2 inch strips

• 1 Each 1 Red Bell Pepper, Julienne

• 1/2 Each 1/2 Cucumber, Deseeded, julienne

• 1 Each 1 1 Avocado, Sliced

• 12 Each 12 Nori Sheets

• 1 as needed 1 Sweet Chili Sauce (for marinating and dipping)

• 1 as needed 1 Black Sesame Seeds (garnish)

Directions

• Start by placing a food safe towel, or paper towels down onto a cutting board. Next lay the tofu flat on the board. Add additional paper towels on top. Then place a heavy plate, or even small pan, on top of the tofu. Allow the tofu to release water. Once the tofu seems to be developing cracks or looks dry it’s finished.
• Begin by slicing the vegetables into long strips, (about a half inch wide) and place them on a large flat plate. Drizzle some sweet chili sauce on the bottom of the plate and then place the tofu strips on top. Then drizzle more sweet chili sauce on top of the tofu. Allow the tofu to marinate until it’s time to roll the sushi.
• Cut the cabbage, pepper, and cucumber into thin strips. All the vegetables should be cut julienne style. This will allow all the veggies to fit easily in the roll. The thinner the vegetables, the more pliable, and the easier to roll. To process the cucumber, we left the skin on but deseeded the seeds. You can use a mandoline, or carefully cut them fine with a sharp knife.
• Roughly chop the cilantro, parsley, and mint. Mix together in a bowl and set aside.
• Begin with a clean cutting board. Place one nori roll shiny side up and begin to place the veggies one inch from the end of the nori sheet, closest to your waist. Then place the avocado slices, marinated tofu, red bell pepper, cucumber, purple cabbage, mixed herbs and sprouts on top of each other.
• Next, roll the nori wrap by placing your thumbs under the inch of nori closest to you, free of vegetables. Place the rest of your fingers on top of the veggies and push it tightly towards the back of the nori. Begin to roll forward with your fingers. Try your best to keep the roll as tight as possible. Once all the vegetables have been rolled up in nori, use either a lemon wedge or dip your hands in water and lightly wet the rest of the nori so the nori can stick onto itself.
• Cut the rolls into 8 pieces each. Serve with additional sweet chili, soy, wasabi, pickled ginger, etc.

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