Tofu musubi bowls! Cheap, delicious, and vegan!
- whatever rice you prefer (I like to combine brown rice, riced cauliflower, kale, and hemp hearts for extra nutrients!)
- whatever seasonings you like (I use salt, pepper, red pepper flakes, and garlic powder)
- seaweed snacks or nori sheets
- put your rice on the stove or in the rice cooker
- Cube your super firm tofu into whatever size you like
- toss the cubed tofu with cornstarch, oil, and seasonings, making sure you canāt see any powder from the cornstarch. If you can see the cornstarch, add more oil
- bake at 400 degrees F for 20 minutes, flipping halfway through (also works in an air fryer!)
- mix 1 part sugar to 2 parts mirin and 2 parts soy sauce
- pop the sauce in the microwave, stirring every 30 seconds until the sugar is dissolved
- when the rice is finished, microwave your cauliflower rice and frozen kale according to the package (if using)
- combine the rice, cauliflower, kale, and hemp hearts (if using)
- top the rice with the baked tofu, sauce, and seaweed