| SUSHI WRAP |
A low carb, low effort way to enjoy sushi from home! Make the tofu squares and mix and match your yam for rice, sprouts for cucumbers, or avocado for mayo.
Recipe Tip
You can meal prep the tofu, the yams, and the spicy yogurt sauce, but I don't recommend wrapping the seaweed wraps until your ready to eat. The seaweed gets really soft as it sits and doesn't give you the same initial crunch you get when you wrap it at meal time!
Recipe makes 6 servings
Macros per serving:
193 cals - 9g fat - 15g carbs - 13g protein
Ingredients
350g extra firm tofu, sliced into 6 squares
1/3 cup liquid aminos soy sauce, can sub regular soy sauce
2 tbsp coconut sugar
2 tbsp rice vinegar, can another vinegar or lemon/lime juice
1 tbsp sriracha
6 seaweed sheets
1 yam, sliced into long pieces
1 avocado
1/2 cup sprouts
1/3 cup plain vegan yogurt
2 tbsp sriracha
Recipe
Preheat the oven to 375 F and line a small baking tray with parchment paper.
Add the sliced yam pieces and bake until browned, 18-22 minutes. Set aside to cool.
To a small bowl add: soy sauce, coconut sugar, vinegar, and sriracha. Whisk to combine.
Bring a pan to medium heat and add half the sauce mixture and all the tofu squares.
Cook until tofu has absorbed almost all of the sauce then flip each piece of tofu and add the remaining sauce. Cook until tofu has absorbed all the sauce. Turn off heat and remove tofu from the pan to cool.
Add the yogurt and 2 tbsp sriracha to a small ramkein and whisk to combine. Add a pinch of salt is desired.
Wrapping/Plating
You can meal prep all the toppings ahead of time, but do not wrap into seaweed wraps until ready to eat. The seaweed will get super soft, very quickly making it chewy and not crunchy.
When ready to eat:
Place the seaweed sheets in a clean surface. Using a clean pair of scissors slice from the bottom center of each sheet half way up.
Add the tofu square to the bottom left corner.
Then add the spicy yogurt sauce to the top left, above the tofu.
Add avocado slices and sprouts to the top right and yam slices on the bottom right.
Gently fold the tofu over the sauce, and the sauce/tofu over the avocado, and finally fold the yam corner up to seal the sandwich.
Enjoy with more spicy yogurt, soy sauce, or sriracha!
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