• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipesĀ + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Dinners

Coconut Tempura Tofu Sushi with Quinoa Rice

5 from 1 vote
Recipe Print Share
Share on:
By: Sarah BondUpdated: Feb 05, 2022 24 Comments

This post contains affiliate links.

This Coconut Tempura Tofu Sushi with Quinoa Rice recipe is a healthy, vegetarian sushi that fish-lovers and vegetarians will both love!

Coconut Tempura Tofu Sushi with Quinoa Rice

I love traditions. And maybe it’s just the Type A in me that secretly really loves structures and order. Or maybe I just really love pizza. Because as soon as I landed in Holland 9 months ago, I initiated pizza Friday’s. But then the boyfriend tulip-man dropped the fact that he doesn’t like pizza on me, and all structure nearly went out the window. But pizza was quickly replaced by sushi Friday’s, and things haven’t been tastier (or more $$$$) since. That is until this Coconut Tempura Tofu Sushi.

Coconut Tempura Tofu Sushi with Quinoa Rice

Around the time that sushi Friday’s began, Marisa Baggett, author of the new cookbook Vegetarian Sushi Secrets, reached out to me. What stemmed from this were a few very exciting things:

  1. Her book encouraged me to successfully fry my very first thing (!!!)
  2. I learned to make sushi rice with quinoa
Coconut Tempura Tofu Sushi with Quinoa Rice

Today we’re rolling up the Coconut Tempura Tofu Sushi from Vegetarian Sushi Secrets, using quinoa rice instead of sushi rice! It’s a really customizable sushi recipe, so use whatever sushi rice variation suits your fancy (she has many kinds of sushi “rices” in the cookbook), or whatever fillings you’re feeling.

Coconut Tempura Tofu Sushi with Quinoa Rice
Coconut Tempura Tofu Sushi with Quinoa Rice

Coconut Tempura Tofu Sushi with Quinoa Rice

5 from 1 vote
Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour
Author: Sarah Bond
Calories: 670kcal
Servings: 4 servings
Print Rate
This Coconut Tempura Tofu Sushi with Quinoa Rice recipe is a healthy, vegetarian sushi that fish-lovers and vegetarians will both love!

Ingredients

Quinoa Rice*

  • 1 1/4 cup uncooked rinsed quinoa
  • 1 1/2 cup water
  • 1/3 cup rice vinegar
  • 2.5 Tbsp honey or sorghum syrup
  • 1/2 Tbsp sugar
  • 1 tsp salt

Tofu

  • 4 oz firm tofu 115 g
  • 1/2 cup flour
  • 1/2 cup cornstarch + more for dusting
  • 1/4 tsp salt
  • 1 cup cold carbonated water
  • Handful of ice cubes
  • 4 Tbsp unsweetened shaved coconut
  • 4 Tbsp panko breadcrumbs
  • Oil for frying

Odds and Ends

  • 4 4×7-inch nori sheets 10×18 cm
  • 1/2 cup thinly sliced cabbage
  • 1/2 of a carrot thinly sliced
  • 1 green onion sliced lengthwise
  • 1/2 avocado thinly sliced lengthwise

Curry Mayo***

  • 1/2 cup mayonnaise
  • 1/2 tsp minced garlic
  • 1 1/2 tsp Madras curry powder**
  • 1/4 tsp chili garlic paste
  • Pinch of cayenne pepper
  • Salt and pepper to taste

Instructions 

Quinoa Rice

  • Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Quinoa should be just a tad undercooked and not quite transluscent.
  • While quinoa cooks, whisk together vinegar, honey, sugar, and salt.
  • Spoon cooked quinoa onto a large cutting board and drizzle on half of the dressing. Toss together, add the rest, and toss again. Spread quinoa into a thin layer and let it cool for 10 minutes. Gently turn it over and let it cool for 5 more minutes. Transfer to a large non-metal bowl, cover with a damp cloth, and set aside.

Tofu

  • Press excess moisture out of tofu by placing it between a few layers of paper towels and setting a heavy pan on top. Set aside.
  • Heat 1 inch (2.5 cm) of oil to 350 degrees F (175 C) in a large pan or wok (if you don’t have a thermometer, drop a touch of batter in. If it sizzles right away, it’s ready)
  • To a medium bowl add flour, cornstarch, salt, and carbonated water, stirring just until mixed. Gently stir in ice cubes, coconut, and breadcrumbs.
  • Pat dry the tofu and cut into chopstick wide lengths. Dust with cornstarch, shake off the extra, then dip into the coconut batter. Coat well and transfer to the oil. Cook until golden brown on all sides, about 2 minutes per side. Set cooked tofu on a wire rack.

Sushi

  • Set a sheet of nori on a bamboo rolling mat, rough side facing up. Spread about 3/4 cup (150 g) of the quinoa rice onto the bottom 3/4 of the nori. Lay 1/4 of the tofu horizontally across the center of the rice, followed by 1/4 each of the cabbage, carrot, green onion, and avocado. Optionally sprinkle with peanuts.
  • Slide your thumbs under the mat and use your fingers to hold fillings in place as you roll, tucking the fillings tightly under the fold. Roll up, gently shape if needed, and set sushi roll seam side down.
  • Let rest a few minutes before cutting into 5 pieces with a sharp, slightly wet knife. Repeat to make 3 more rolls
  • Serve fresh with curry mayo (mix together all “Curry Mayo” ingredients”.

Tips & Tricks

  • *You can definitely just use normal sushi rice instead of the quinoa.
  • **Madras is a spicy Indian curry powder. If you don’t have it (I didn’t), just go with regular curry powder.
  • ***For vegan option, just go with soy sauce.

Nutrition Information

Serving: 1serving Calories: 670kcal (34%) Carbohydrates: 89.9g (30%) Protein: 13.6g (27%) Fat: 28.1g (43%) Cholesterol: 8mg (3%) Sodium: 1006mg (44%) Fiber: 7.5g (31%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • Collage of vegetarian tofu recipes
    19 Mouth-Watering Tofu Recipes
  • These refreshingly simple stuffed Cucumber Sushi Rolls are stuffed with crispy baked tofu and all your favorite vegetarian sushi fillings. Served with our all-time favorite almond butter dipping sauce!
    Tofu Stuffed Cucumber Sushi Rolls
  • Closeup of stuffed cucumber sushi with rice, carrots, and avocado
    Cucumber Sushi Rolls
  • Collage of tofu recipes for kids
    10 Tofu Recipes Kids Will Love
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Rachel Ritlop says

    Posted on 9/29 at 3:48 pm

    Delicious!!! I can’t wait to try this!

    Rachel | http://www.theconfusedmillennial.com

    Reply
  2. Chrissa - Physical Kitchness says

    Posted on 9/29 at 4:58 pm

    That little video is so cool!! It should go viral! I made sushi at home once and it didn’t turn out well. I think I need to give it another try!

    Reply
  3. Ruthie says

    Posted on 9/29 at 5:30 pm

    Ok, I need to try this!! I love sushi!!

    Reply
  4. Nicole Parise says

    Posted on 9/29 at 7:11 pm

    This looks amazing! I love sushi and this seems like a great one to try with all the alternative ingredients! Love it.

    Reply
  5. Lexi Kritzer says

    Posted on 9/29 at 8:23 pm

    These look and sound absolutely delicious!

    Reply
  6. Joanna says

    Posted on 9/29 at 8:34 pm

    I LOVE sushi! I am dying to get this cookbook to try it out for myself. I love the video you added in this post. So cool!

    Reply
  7. Amy Katz from Veggies Save The Day says

    Posted on 9/29 at 9:24 pm

    I love veggie sushi! That sauce looks so yummy!

    Reply
  8. Derek | Dad With A Pan says

    Posted on 9/29 at 9:39 pm

    Such a cool alternative! I love sushi but sometimes I feel guilty about all the rice I’m eating!

    Reply
    • Sarah says

      Posted on 10/4 at 9:36 am

      I totally feel ya! I had no idea you could make sushi rice with quinoa until I got this book!

  9. Alyssa says

    Posted on 9/29 at 10:14 pm

    This looks so professional and delicious. Definitely, something that’s restaurant-worthy!

    Reply
    • Sarah says

      Posted on 10/4 at 9:37 am

      Aw thanks so much, Alyssa! šŸ™‚

  10. Lisa says

    Posted on 9/29 at 11:07 pm

    I’m not usually a sushi fan, but this vegetarian version looks amazing! Pretty sure I’d suck at making it – but it would be fun and challenging to give it a try! ?

    Reply
    • Sarah says

      Posted on 10/4 at 9:39 am

      This was actually only my second time ever attempting to make sushi, so if I can do it I know you can too! šŸ™‚

  11. Kristen Kavan says

    Posted on 9/30 at 12:24 am

    Ive never made my own sushi, but these look incredible!! I cannot wait to try this!5 stars

    Reply
    • Sarah says

      Posted on 10/4 at 9:40 am

      It’s so much fun! (not to mention a good bit cheaper!) If you try it out I’d love to hear how it goes!

  12. Evi says

    Posted on 9/30 at 1:01 am

    I LOVE making sushi at home. These look so healthy and tasty!

    Reply
    • Sarah says

      Posted on 10/4 at 9:40 am

      You’re probably much better at rolling than me then! I think you’d really love this book, especially if you’re a sushi regular šŸ™‚

  13. Savannah says

    Posted on 9/30 at 2:35 am

    OMG, sushi rice from quinoa-say whaaaa?!?! Seriously, I am so impressed, and so bewildered as to why I never thought of such a thing. This looks absolutely delicious. I love sushi so much!!

    Also, that gif thing you have is awesome. Rock on! <3

    Reply
    • Sarah says

      Posted on 10/4 at 9:41 am

      Right?? I guess I just never thought there would be a way to make quinoa as sticky and sushi rice, but here we have it! Thanks so much for dropping by, Savannah!

  14. Rochelle says

    Posted on 9/30 at 4:22 am

    Those looks so yummy ! I can’t wait to try this recipe !

    Reply
  15. Melissa Chee says

    Posted on 9/30 at 5:40 am

    Looks delicious! I love that it includes coconut

    Reply
  16. Katie says

    Posted on 9/30 at 8:55 pm

    What a tasty and refreshing treat! Look amazing! I have to try this at home <3 xo Katie

    Reply
  17. Marly says

    Posted on 10/3 at 10:37 pm

    This looks amazing…and is now in my Pinterest sharing queue…not to mention my weekend “to do” list!

    Reply
    • Sarah says

      Posted on 10/4 at 9:27 am

      Thanks so much, Marly! I’ve also put “learn to roll better sushi” on my to do list. Now that I know how to make good vegetarian rolls I just need to work on the presentation! Lol (the pictures above were the result of much trial and error)

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
11.0K shares