Tofu Sushi Bake

Ingredients

• 3 cup cooked sushi rice (Prepare according to package directions; cool slightly before seasoning.)
• 16 oz super-firm tofu (Grated using the large holes of a box grater.)
• 1 green onion (Thinly sliced; one is mixed into the tofu and another is used as a topping.)
• 6 sheet seaweed snacks (Crumble for the tofu mixture; additional seaweed snacks are used for serving.)
• 1 cup vegan mayonnaise (Use 1/3 cup in the tofu mixture; the remaining amount is used for drizzling and the Kewpie-style mayo sauce. The source separately specifies 3/4 cup (150 g) for the sauce.)
• 2 tbsp vegan cream cheese (For the tofu mixture.)
• 2 tbsp sriracha (Or more to taste.)
• 2 tbsp rice vinegar (For the tofu mixture.)
• 2 tbsp soy sauce (For the tofu mixture.)
• 1.5 tsp toasted sesame oil (For the tofu mixture.)
• 1.25 tsp Old Bay seasoning (For the tofu mixture.)
• 1 tsp furikake seasoning (Use 1–2 tsp in the main assembly, plus more to taste for topping.)
• 1 avocado (Sliced for topping.)
• 1 Persian or mini cucumbers (Use 1–2; slice thinly for topping.)
• 0.333 cup rice vinegar (For the sushi rice seasoning.)
• 2 tbsp cane sugar (For the sushi rice seasoning.)
• 0.5 tsp salt (For the sushi rice seasoning.)
• 0.75 cup vegan mayonnaise (For the Kewpie-style mayo sauce; keep refrigerated after mixing.)
• 0.5 tbsp rice vinegar (For the Kewpie-style mayo sauce.)
• 0.5 tsp Dijon mustard (For the Kewpie-style mayo sauce.)
• 0.5 tsp cane sugar (For the Kewpie-style mayo sauce.)
• 0.25 tsp MSG (Optional, for the Kewpie-style mayo sauce.)
• 0.5 cup soy sauce (For the eel sauce.)
• 0.5 cup mirin (For the eel sauce.)
• 0.5 cup cane sugar (For the eel sauce.)
• oil (For lightly oiling the 8 × 10-inch baking dish.)

Steps

1. 1

   Prepare the sushi rice according to the package directions, aiming for about 3 cups of cooked rice. Set the cooked rice aside to cool slightly.

2. 2

   Make the sushi rice seasoning by combining the rice vinegar, cane sugar, and salt in a bowl if using a microwave, or in a small pot if using the stovetop.

3. 3

   Heat the rice seasoning over medium-low heat until the sugar and salt have completely dissolved. Alternatively, microwave it in 10-second intervals, stirring as needed. Allow it to cool slightly.

4. 4

   Pour the slightly cooled seasoning over the cooked rice and gently fold it through. Set the seasoned rice aside.

5. 5

   Grate the tofu with the large holes of a box grater and place it in a large bowl.

6. 6

   Add the vegan mayonnaise, vegan cream cheese, sriracha, rice vinegar, soy sauce, toasted sesame oil, and Old Bay seasoning to the grated tofu. Mix well.

7. 7

   Add the thinly sliced green onion and crumbled seaweed snack sheets to the tofu mixture. Mix until evenly combined.

8. 8

   Lightly oil an 8 × 10-inch baking dish. Add the cooled, seasoned sushi rice and gently pat it into an even layer without smashing or firmly compressing it.

9. 9

   Sprinkle the top of the rice with furikake seasoning.

10. 10

    Spread the tofu mixture evenly over the seasoned rice.

11. 11

    Bake the dish uncovered at 375°F (190°C) for 20–25 minutes, or until the top is nicely browned.

12. 12

    While the bake is cooling, make the Kewpie-style mayo by mixing the vegan mayonnaise, rice vinegar, Dijon mustard, cane sugar, and optional MSG together. Store the mixture refrigerated.

13. 13

    Make the eel sauce by combining the soy sauce, mirin, and cane sugar in a small pot over medium-low heat.

14. 14

    Stir the eel sauce occasionally until the sugar has dissolved. Increase the heat slightly and simmer for 20–30 minutes, stirring occasionally, until reduced and thickened. Do not let it reach a hard boil, because the sugar can burn and become bitter.

15. 15

    When the eel sauce easily coats the back of a spoon, remove it from the heat and let it cool completely. It will continue to thicken as it cools; store it in an airtight container in the refrigerator for up to 30 days.

16. 16

    Allow the baked sushi casserole to cool for about 15 minutes.

17. 17

    Drizzle the bake generously with the vegan Kewpie-style mayo and eel sauce.

18. 18

    Top with the sliced green onion, thinly sliced cucumber, and sliced avocado. Finish with a light sprinkling of furikake.

19. 19

    Cut the bake into squares and serve with cut squares of nori seaweed or your favorite seaweed snacks for scooping.

Notes

The source does not specify the amount of oil for the baking dish. Prepare the sushi rice according to its package directions. The eel sauce can be refrigerated in an airtight container for up to 30 days. The source describes the dish as high-protein, gluten-free, dairy-free, and vegan; use gluten-free soy sauce and verify packaged seasoning ingredients if strict gluten avoidance is required.

Nutrition per serving

• vegan
• dairy-free
• gluten-free
• high-protein
• baked
• make-ahead sauce
• sushi-inspired
• main dish