Vegan Sweet Potato Tofu “Sushi” Bake – Crunchy & Flavorful

Using two sweet potatoes makes the bake sweeter and more filling. The panko topping adds a little crunch, making it feel more “baked sushi” than just creamy. You can sprinkle a pinch of nori flakes or furikake substitute (dried seaweed + sesame seeds + salt) if you want extra umami. Flavor improves if it sits in the fridge 1–2 hours before serving—the tofu and sweet potato absorb the sauces.

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Step 1

Cook the rice

Step 2

Cook sushi rice according to package instructions. Transfer to a large bowl and let cool in the fridge. Once cooled, gently mix in rice vinegar and white wine vinegar. Set aside.

Step 3

Roast the sweet potatoes

Step 4

Preheat oven to 400°F (205°C).

Step 5

Toss diced sweet potatoes with sesame oil, soy sauce, and smoked paprika. Spread on a baking sheet and roast 20–25 minutes, turning halfway, until tender and slightly caramelized. Set aside.

Step 6

Marinate the tofu

Step 7

Break or cut tofu into small chunks (~quarter-sized). In a large bowl, mix tofu with soy sauce, sesame oil, rice wine vinegar, garlic powder, smoked paprika, and onion powder. Let marinate 30 minutes to overnight.

Step 8

Make the tofu filling

Step 9

After marinating, add vegan cream cheese, vegan mayo, and sriracha to the tofu without draining the marinade. Mix until creamy. Gently fold in the roasted sweet potatoes.

Step 10

Assemble the bake

Step 11

Grease a 9×13-inch casserole dish.

Step 12

Spread sushi rice evenly in the bottom, pressing lightly.

Step 13

Spread the tofu–sweet potato mixture evenly on top.

Step 14

Optional crunchy topping: Toss panko breadcrumbs with 1 tsp sesame oil and sprinkle on top.

Step 15

Optional: drizzle extra vegan mayo.

Step 16

Bake

Step 17

Bake uncovered at 400°F (205°C) for 15–20 minutes, until warmed through and the top is slightly golden and crispy.

Step 18

Finish & serve

Step 19

Top with cucumber, avocado, green onions, sesame seeds, and drizzles of vegan mayo, sriracha, and vegan unagi sauce. Serve with seaweed snacks or nori.