Vegan Hawaiian-Style Lunch for Two

Updated at: Thu, 17 Aug 2023 03:43:32 GMT

Step 1

Cook your macaroni in salted water, according to package directions.

Step 2

While the macaroni cooks, combine the other ingredients in the bowl you plan on storing your mac salad in.

Step 3

Drain and rinse your macaroni with cold water. Add to the macaroni to the mayo mixture. Stir to combine. Refrigerate for at least an hour, but overnight is best.

Step 4

Drain and rinse your jackfruit, and allow it to soak in filtered water overnight.

Step 5

Before cooking, drain the water, and pat the jackfruit pieces completely dry. To a pan on medium-high heat, add 1 tablespoon of olive oil, and your jackfruit pieces. Sear the jackfruit on all sides until golden brown. Remove the jackfruit to a heatproof bowl, and cover with a lid. Allow the jackfruit to rest until it is cool enough to handle. Combine the Liquid Aminos, pineapple juice, and liquid smoke.

Step 6

Heat your oven to 450°F.

Step 7

Using your hands, shred the jackfruit into a loaf pan, or small glass baking dish. Add the liquid amino mixture, and toss until evenly coated. Add 1 tablespoon of oil and toss to coat.

Step 8

Bake the jackfruit at 450°F for 10 to 15 minutes, or until it is browned on top. Toss with tongs, and then return to the oven until golden on top, and there are a few charred or crispy bits.

Step 9

Toss and serve warm or at room termperature.

Step 10

*If you have the time, I would even suggest soaking the jackfruit for a couple of days to draw out even more of the brine. Just swap out the water each day to help with the process.

Step 11

Slice your tofu into 1/4 to 1/2 inch thick rectangles. Allow the tofu slices to dry between two towels for about 10 minutes.

Step 12

Bring a large nonstick or well-seasoned cast iron pant to medium heat. Add enough oil to lightly coat the bottom of the pan. Sear the tofu on each side until crispy and golden brown.

Step 13

In a shallow dish, combine the Bragg’s and agave syrup. Add the seared tofu to the dish, and allow them to soak up the mixture, flipping at least once, for about 5 minutes. Return the pan to medium to medium-high heat, and sear the marinated tofu again, until caramelized.

Step 14

Combine the seasoned sushi vinegar with 2 cups of cooked short grain rice, and toss until evenly coated.

Step 15

To assemble, cut 2 sheets of nori in half lengthwise. Place one 1/2 sheet of nori on your work surface, and brush the center with a bit of the Bragg’s and agave marinade. Add a rectangle of tofu to the center, perpendicular to the nori sheet. Add 1/2 cup seasoned sushi rice to the top of the tofu. Brush the rice with a bit of marinade, and fold one side of the nori over onto the rice. Brush marinade onto the top, and then fold the second side over. Try your best to get the rice into the nori wrap, and seal the 2 sides of the nori together. Flip the musubi over so that the tofu side is on top. Serve at room temperature.

Step 16

Rinse your rice thoroughly. Add your rinsed rice to the Instant Pot, along with an equal amount of water. Set the Instant Pot for 4 minutes on high pressure. When the time is up, unplug the Instant Pot and let it naturally release for 10 minutes. Remove the lid and fluff with a rice paddle.

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