Pickled beets add an extra level of flavor to this sushi rice sandwich from Eat the Rainbow: Vegan Recipes Made with Love, while also packing in a ton of vitamin C and anti-inflammatory nutrients. Make these ahead of time and wrap up to be enjoyed for quick weekday lunches.
What you need:
For the pickled beets:
1 beet, finely shredded
¼ cup rice or apple cider vinegar
1 tablespoon coconut sugar
½ teaspoon salt
¼ teaspoon black pepper
For the marinade:
4 tablespoons light soy sauce
2 teaspoons fresh ginger, minced
1 teaspoon garlic powder
1 teaspoon chili powder
½ cup maple or agave syrup
For the crispy breaded tofu:
2 (12-ounce) blocks of firm tofu, drained and pressed
½ cup panko breadcrumbs
1 cup aquafaba
½ cup cornstarch
For the sushi sandwiches:
4 nori sheets
1½ cups sushi rice, cooked and cooled
4 leaves of green lettuce
½ cucumber, thinly sliced
2 tablespoons black sesame seeds
Eat the Rainbow
What you do:
- Preheat oven to 400 degrees and grease a baking sheet. For pickled beets, into a small jar, place all beet pickle ingredients, seal, and mix well. Set aside in refrigerator.
- For the marinade, into a small bowl, place all ingredients and mix well. Cut pressed tofu blocks in half and place in a small airtight container and pour over marinade. Seal and turn container upside down a few times to coat well. Set aside.
- In a frying pan, dry toast breadcrumbs until golden. Set aside on a plate to cool. In a medium bowl, add aquafaba. In a separate bowl, add cornstarch. Dip marinated tofu in aquafaba, then cornstarch, then breadcrumbs and place on baking sheet. Bake for 30 minutes until golden, flipping halfway through.
- Cut a square of plastic wrap bigger than nori sheet. Place a sheet of nori, shiny side down, on plastic wrap and add a ¼ cup of rice into middle. Shape into a square in center of sheet and squash down to flatten. Layer neatly with lettuce, cucumber, pickled beets, and a slice of tofu in middle of square. Top with a final square of rice.
- Dampen four corners of nori sheet and fold over to form a parcel. Wrap plastic wrap over top and squash down to flatten slightly. Cut in half with sharp knife and peel away plastic wrap. Sprinkle with sesame seeds. Repeat with remaining ingredients.