Vegan Springtime Sushi Salad Recipe with Marinated Tofu and Brown Rice

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sushi salad

This incredibly fresh, invigorating and nutrient-packed springtime sushi salad recipe is the perfect meal to incorporate into the season of cleansing and revitalizing yourself. We've modified this recipe from our friend at Green Kitchen Stories for a detoxifying version that is sure to have you feeling light and satisfied.

Ingredients

Marinated tofu - prepare this a few hours in advance, or the night before
1 cup organic tofu, cubed
5 tablespoons organic sesame oil
5 tablespoons organic soy sauce/tamari
2 tablespoons organic rice vinegar
1 clove organic garlic, minced
1/2 organic red chili, chopped
2-inch piece of fresh organic ginger, peeled and finely grated (you can use powdered ginger if you don't have access to it fresh.

Flavored Brown Rice - put this together and let it cook while you prepare the veggies below
2 cups organic brown rice
2 tablespoons organic rice vinegar
1 tablespoon organic sesame oil
3 tablespoons organic fresh cilantro, chopped

1 head of organic tatsoi
1 organic spring onion, thinly sliced
2 organic avocados, sliced
1 cup sugarsnap peas, chopped
1 cup organic mung bean sprouts
1/2 organic cucumber, cut into sticks
8 sheets nori seaweed, cut into small squares
1 handful roasted organic sesame seeds
1 handful organic cilantro, chopped
Organic wasabi
Organic soy sauce/tamari

Directions

Blanch or steam the tatsoi until slightly tender. Prepare the other veggies as instructed above. Once the rice has cooked, divide it into to 4 bowls, and top with the marinated tofu and prepared vegetables. If you have any leftover marinade from the tofu, you can drizzle it over the salad. For extra flavor, add some sesame seeds, cilantro and a mix of wasabi and soy sauce or tamari. Enjoy this version of vegan sushi as a salad!

Related on Organic Authority
Sustainable Sushi Guide
Wal-Mart and Target are Selling More Vegan Products Than Ever
Vegan and Gluten-Free Strawberry Rhubarb Crisp Recipe: Sweeten Up Your Spring!

Image: Green Kitchen Stories

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