A Hawaiian staple meets a Filipinx staple in this recipe by Filipinx blogger Sage + Citrus + Onyx. Eat on its own as a savory, hand-held meal or pair with a tangy cucumber salad for a full meal.
What you need:
1 (15-ounce) package extra-firm tofu
½ cup soy sauce
½ cup apple cider vinegar
¼ cup olive oil
5 cloves garlic, smashed
8 bay leaves
1 teaspoon whole black peppercorns
2 cups sushi rice
3 tablespoons rice vinegar
4 sheets of nori
What you do:
- Preheat oven to 400 degrees. Cut tofu into ¼-inch slabs, creating 7 total.
- In a square baking dish, add tofu, soy sauce, vinegar, and olive oil. Add garlic, bay leaves, and black peppercorns. Be sure that the liquid is covering the bay leaves so as not to burn.
- Bake for 30 minutes, and then allow to marinate overnight in refrigerator. Save marinade.
- Cook sushi rice according to package directions, and then stir in rice vinegar. Cut each sheet of nori in half to create pieces that match the length of the musubi press.
- Place musubi press in center of nori half. Add rice, filling up ⅓ of the press, and then tamp down. Place tofu on top of rice, trimming if necessary. Cover tofu with rice, filling to top of mold. Tamp down, then wet nori with water using fingertips. Remove mold, and fold nori over top of rice. Serve with reserved marinade for dipping.
Photo credit: Maureen Eppler
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