This post contains affiliate links.
Making sushi at home might sound intimidating, but trust me, this Tofu Sushi is easy, fun, and absolutely delicious! Whether you’re planning a sushi night at home, meal prepping for lunch, or impressing guests with a DIY sushi platter, this plant-based sushi alternative is a must-try!
save this recipe!I created this recipe after trying Trader Joe’s Kimbap, which features shredded, crispy tofu that adds a surprisingly meaty, savory bite to the roll.
Instead of the typical cubed tofu, this method grates and bakes it, creating a crispy, flavorful texture that soaks up the hoisin glaze beautifully.
The result? A tofu filling that’s deeply umami-rich, slightly chewy, and perfectly crisp, making it the ideal plant-based alternative for sushi rolls. Let’s roll!
(Don’t feel like rolling? Try my vegan baked sushi cups instead!)
Here’s what you’ll need
This recipe is made with simple, easy-to-find ingredients, yet delivers restaurant-quality sushi at home! Jump down to the recipe card for exact measurements!
- Sushi Rice: The chewy, sticky base of every great sushi roll, perfectly seasoned with rice vinegar, sugar, and salt.
- Super Firm Tofu: Grated and baked until crispy, then coated in umami-packed hoisin glaze.
- Nori Sheets: Classic sushi seaweed, adding a savory and slightly salty depth.
- Avocado: Brings a creamy contrast to the crispy tofu and crunchy veggies.
- Cucumber & Carrot: Fresh, crisp veggies that add the perfect bite.
- Quick Pickled Red Onion: A tangy, slightly sweet topping that ties everything together.
Make it GF
Want to keep it gluten-free? Use gluten-free hoisin sauce and tamari instead of soy sauce!
Rock ‘n Roll
When assembling the sushi roll, keep a small bowl of water nearby when working with sushi rice. Wet fingers prevent it from sticking!
Epic Vegan Tofu Sushi (With Crispy Shredded Baked Tofu)
Ingredients
Quick Pickled Red Onion
- ¼ medium red onion
- ¼ cup white vinegar or rice vinegar, 60 mL
- ½ cup water, 120 mL
Crispy Tofu
- 1 16-oz block super firm tofu, 450 g
- ¼ cup olive oil, 60 mL
- ½ tsp salt
- 2 Tbsp hoisin sauce, 30 mL
Sushi Rice
- 2 cups sushi rice, 450 g
- 2 ½ cups water, 490 mL
- ¼ cup rice vinegar, 60 mL
- 1 Tbsp sugar
- 1 tsp salt
Sushi Assembly
- 5 sheets nori
- 1 avocado, sliced into thin strips
- ¼ medium cucumber, sliced into thin strips
- ½ carrot, peeled and sliced into thin strips
Instructions
- Pickled Onions: Thinly slice ¼ medium red onion then add the slices to a bowl with ¼ cup white vinegar or rice vinegar and ½ cup water, making sure to submerge the onion. Set aside.
- Prep Tofu: Preheat oven to 400F (204C). Using the largest setting of a box grater, grate 1 16-oz block super firm tofu. Pat it relatively dry with paper towels, then transfer it to a mixing bowl. Mix in ¼ cup olive oil and ½ tsp salt, then spread into a thin layer on a parchment-lined baking sheet. Press gently with a spatula to compress tofu into an even layer.
- Cook Tofu: Cook for about 30 minutes, or until tofu is a bit browned and crispy (the inside portion may still be a little soft, but that’s okay. It’s done when the outside edges are golden brown and crispy).Roll the layer of cooked tofu into a log, then cut it into thin strips. Add the chopped tofu to a bowl and mix with 2 Tbsp hoisin sauce.
- Sushi Rice: Rinse 2 cups sushi rice well in a mesh sieve(until water is no longer running cloudy and looks clear). Add rice and 2 ½ cups water to a medium pot and bring to a boil. Cover, reduce heat to medium/low, and cook until water is all absorbed, about 20 minutes.Meanwhile, combine ¼ cup rice vinegar, 1 Tbsp sugar, and 1 tsp salt in a microwave-safe bowl. Microwave just until warm, about 20 seconds, stirring to dissolve the sugar. Stir the vinegar mixture into the rice. Let stand uncovered until cool enough to handle.
- Assemble Sushi: Bring a bowl of cold water and some paper towels to where you’ll be rolling. Lay a piece of plastic wrap (or a sushi mat, if you have one) onto your counter, then place a piece of nori shiny side down.Sprinkle about ¾ cups of the cooked rice over the nori. Dip your fingers in the water, then gently press the rice onto the nori into an even layer (wipe off your fingers and dip them in water often to prevent sticking).Arrange veggies onto the rice horizontally, arranging them next to each other rather than in a pile. Sprinkle about ⅙ of the tofu over the veggies.
- Roll Sushi: Lift the edge of the sushi mat or plastic wrap closest to you and fold it over the fillings to enclose the sushi. Gently but firmly tuck the sushi in to roll it tightly (without squeezing out the fillings). Transfer the roll to a cutting board. Repeat with remaining ingredients (should make about 5 rolls).
- Cut Sushi: Use a very sharp knife to cut each roll into 8 pieces. For the cleanest cuts, wipe off the knife when it starts to build up with rice.
- Serve: Drizzle sushi with soy sauce, pickled ginger, sprinkled with sesame seeds, or drizzled with spicy mayo*!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I know Nori makes sushi but I do not like the taste or texture. Can you recommend a possible replacement?
While I haven’t tested it, you could try egg roll wrappers or rice paper that has been soaked to be soft!
This was so easy to make and so good and gave me a little confidence to experiment with some sushi options, thank you!
So glad you enjoyed the sushi Tiffany, thanks for trying the recipe!