Description
Vegan Sushi Tacos are a mouthwatering fusion of Japanese sushi flavors and the fun, handheld experience of tacos. Imagine biting into crispy nori shells filled with irresistible combinations of crispy spicy tofu bites, creamy avocado, and fresh cucumber.
Ingredients
Units
Scale
- 8-12 nori sheets (seaweed)
- Sushi rice (prepared according to package instructions)
- 1 block of firm tofu, pressed and drained
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sriracha or hot sauce (adjust to taste)
- 1 tablespoon sesame oil
Tempura batter:
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 cup water
Toppings:
- 1 avocado, sliced
- 1 cucumber, julienned
- Optional: sesame seeds, chopped scallions, vegan mayo, sriracha, or other sauces of your choice
Instructions
Prepare the tofu:
- Cut your tofu into cubes. Season them with soy sauce, sriracha, sesame oil, and brown sugar.
- Line a baking sheet with parchment paper and arrange the marinated tofu in a single layer.
- Bake the tofu in the preheated oven for about 20-25 minutes, or until crispy and golden brown.
Fry the sushi taco wrapper:
- Cut the nori seaweed sheet in half. Combine the ingredients to make the tempura batter.
- Add the cooking oil to a pan for deep frying or shallow frying.
- Dip the seaweed in the tempura batter on only one side. Dip the edges as well then transfer to the oil, tempura side down. Fry until crispy and golden brown, then remove from the pan.
- Fold the seaweed sheet in half, then repeat with the other seaweed sheets.
- Once done, fill the sushi taco shells with the tofu, avocado, cucumber, scallions, and sriracha or vegan mayo.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack, Meal
- Method: frying,
- Cuisine: Fusion, Japanese, Mexican