I remember the first time I tried this dish – we were at a CHamoru gathering in Hawaii and someone brought a huge tray of this “Sushi Bake”.
I remember trying it – blacking out from the deliciousness – and when I opened my eyes, the whole tray disappeared into my mouth. True story. I was not even embarrassed.
I had to veganize this dish.
Sushi bake is normally made with shredded imitation crab or salmon.
I substituted the mayo with vegan mayo and replaced the seafood with Tofu!
I can honestly say that it was just as delicious as the first time I tried it.
The texture of imitation crab and baked tofu are almost exactly the same.
Try it out!
I think you can eat this dish with roasted seaweed (the kind in little packages), or wrapped up in a seaweed wrapper like a sushi roll – you won’t be disappointed either way.
Ingredients for Tofu Marinade |
1 Cup Soy Sauce
1 Tbs Onion Powder
1 Tbs Garlic Powder
Ingredients for Sushi Rice |
3 Cups cooked Rice
1 tsp Salt
3 Tbs Rice Vinegar
Ingredients for Tofu Bake
1 block of organic Extra Firm Tofu (sliced into 1/2 inch rectangles, marinated for 30 min, and baked)
3 Cups Sushi Rice
6 Tbs of vegan mayo
4 tbs vegan sour cream (optional)
1/2 Cup furikake (with no bonito flakes)
2-3 Tbs Sriracha
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