Vegan Sushi Bake

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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Watch my first Video on YouTube

On How I Made This Dish!