Tofu sushi bowl

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Step 1

COOK SUSHI RICE

Step 2

Meanwhile, in a small bowl, combine GF low sodium tamari and maple mixture.

Step 3

Drain tofu and press out any excess moisture with paper towel.

Step 4

Slice tofu into 1/2 inch cubes.

Step 5

Add tofu and half of the marinade to a medium bowl. Toss to coat.

Step 6

Wash and slice cucumber into 1/4 inch rounds.

Step 7

Cut avocado in half and remove pit.

Step 8

Slice into 1/4 inch slices and scoop flesh out with a large spoon.

Step 9

Tear nori into small pieces or cut into 1/4 inch thin strips using scissors.

Step 10

In a second small bowl, mix vegan mayonnaise and sriracha to taste.

Step 11

Heat 1 tbsp. oil in a large skillet over medium.

Step 12

Once hot, use a slotted spoon to transfer tofu to skillet.

Step 13

Cook for 7–10 minutes, flipping every 1–2 minutes to brown all sides.

Step 14

Divide sushi rice between serving dishes.

Step 15

Top with mounds of carrot, cucumber, avocado, tofu, nori and black sesame seeds.

Step 16

Top with the following to taste: remaining marinade, spicy mayo and pickled ginger.