Vegan Spicy Tuna Rice Bowl
Servings: 3
Ingredients
- 1 block Extra firm tofu
- 1 cup Short grain brown rice
For the sauce
- 1/3 cup vegan mayonnaise I used Follow Your Heart
- 1 tbsp sriracha or hot sauce of choice
- 1 tsp sesame oil
- Juice of ½ lemon roughly 1-2 tbsp
Toppings:
- 3-4 scallions greens only
- black sesame seeds
- sesame oil
- 3 sliced persian cucumbers
- 1 cup frozen edamame defrosted
Instructions
Cook the rice
- In a rice cooker cook 1 cup of washed rice with 2 cups of water.
Prepare the tofu
- Press the tofu and then grate
- Soak tofu in hot salted water for at least 10 minutes. This step is optional but allows tofu to absorb some salt.
- Drain tofu and squeeze out excess water and allow to cool.
- In a mixing bowl, combine the mayonnaise, sriracha, sesame oil and lemon juice. If you are not salting your tofu, you can add 1 tsp salt in this step.
- Fold in the shredded tofu.
Assemble the bowls.
- In a bowl layer hot rice with a few scoops of tofu spicy tuna, 1/3 cup edamame and sliced cucumbers. Top with scallions, sesame oil and sesame seeds.
Notes
Makes around 3 bowls.
Feel free to include any toppings you may like, such as mango, radish, seaweed salad, strips of nori, korn kernels etc.