This vegan quinoa sushi with tofu steaks and chickpea bean egg is a tasty and healthy alternative to regular sushi. Great for a plant-based meal that tastes like sushi!
Ingredients: 2 cups quinoa, cooked and cooled. 4 nori seaweed sheets. 1 block extra-firm tofu, sliced into steaks. 1 cup chickpea flour. 1 1/2 cups water. 1 tablespoon nutritional yeast. 1 teaspoon turmeric powder. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.
Instructions: Press tofu steaks between paper towels to remove excess moisture. In a bowl, mix chickpea flour, water, nutritional yeast, and turmeric to create chickpea bean egg batter. Dip tofu steaks into chickpea bean egg batter, ensuring they are fully coated. Heat a skillet over medium heat and cook tofu steaks until golden brown on both sides. Place a nori sheet on a bamboo sushi mat, spread quinoa evenly, leaving a 1-inch border at the top. Arrange tofu steaks, avocado, cucumber, and carrot along the center of the quinoa-covered nori. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Repeat for the remaining sheets. Chill the rolls in the refrigerator for 10 minutes to set. Slice each roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.
Prep Time: 30 minutes
Cook Time: 15 minutes
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