Vegan Sushi Salad with Spicy Mayo Dressing
This Vegan Sushi Salad with Spicy Mayo Dressing is perfect when you want sushi but don't feel like rolling up anything.
Ingredients
Tofu
- 1 block tofu - cubed
- 1 tablespoon oil
- ½ tablespoon soy sauce
- 1 ½ tablespoons arrowroot starch
- salt/pepper to taste
- 1 teaspoon garlic powder
Spicy Mayo Dressing
- ⅓ cup avocado oil can sub any oil
- ¼ cup vegan mayo can use regular
- 2 tablespoons soy sauce
- 3-4 tablespoons sriracha
- 1 teaspoon grated ginger
- ¼ cup rice vinegar
- 1 teaspoon maple syrup or honey
- salt/pepper to taste
Other salad ingredients
- 2 small or 1 large cucumber - finely diced
- 1 large carrot - shredded
- 1 small bunch cilantro - finely chopped
- 2 ½ cups cooked and cooled sushi rice
- 3 .2 oz packs seaweed chips - crumbled could also crumble about 4 nori sheets
- ¼ cup sesame seeds
- +1-2 avocados for topping
Instructions
- Preheat oven to 425 degrees.
- Toss tofu with oil, soy sauce, starch, garlic powder and salt/pepper. Add tofu to a sheet pan lined with parchment paper. Bake for 30-35 minutes until crisp.
- Add all dressing ingredients to a bowl. Mix until fully combined.
- Add all salad ingredients to a bowl and top with dressing. Divide out salad and serve, top* with ¼-1/2 of a sliced or diced avocado.
Notes
*I don't recommend storing the salad with avocado mixed in as it will get brown, however if you are prepping the salad to take to lunch you can mix in the avocado.
Nutrition
Calories: 982kcalCarbohydrates: 114gProtein: 23gFat: 48gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.01gSodium: 998mgPotassium: 715mgFiber: 10gSugar: 4gVitamin A: 1378IUVitamin C: 26mgCalcium: 279mgIron: 6mg
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