This tricolored, vegan sushi is made with simple ingredients and perfect for beginners! With crunchy veggies and tofu glazed in a delicious marinade, who knew sushi could be this beautiful and easy to make!

I’ve been craving sushi for the longest time and once I finally got around to making it, simplicity was something I really loved about this recipe. There’s simple vegetables, a quick marinaded tofu, and an easy rolling technique that makes this the perfect beginner’s dish!

Sushi is truly a versatile dish, you can have it as a simple lunch or present it as a fancy dinner too. Try it out this Valentine’s Day and impress your loved ones with this awesome sushi!

HOW TO MAKE SPICY TOFU VEGGIE SUSHI:

1. Prepare the Rice! Cook your white and black rice according to their package instructions. Once cooked, mix in the vinegar, salt, and sugar. Now, divide the white sushi rice in two parts. Mix beetroot to one of the portions to make pink colored rice. Let them sit in a covered bowl to cool.
   
2. Make Spicy Tofu! Make the sauce by whisking together the soy sauce, brown sugar, ginger garlic paste, vinegar, and sambal hot sauce (or any red chili paste). Coat the tofu in corn starch. Then heat some sesame oil in a pan on medium heat and add in the tofu. Cook the tofu for 4-5 minutes untouched. Once a crust has formed, then turn it gently and cook for 1-2 minutes on each side until golden brown. Now, add the sauce into the tofu mixture and turn the heat down to low. Let the sauce thicken and once it becomes sticky, coating the tofu, turn the heat off. Transfer the tofu onto a separate plate and let it cool.
   
3. Roll the Sushi! Assemble the sushi by placing a nori sheet on a sushi mat. If you don’t have the mat, you can place the sheet on greased cutting board. Dip your hand in water (so that the rice doesn’t stick) and spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end. Add on your various toppings in a line on top of the rice (bell peppers, spicy tofu, carrots, avocado, radish, green onion, toasted sesame seeds, and nanami togarashi). Using your sushi mat (or hands), roll the seaweed tightly over the toppings until it forms a neat roll. Repeat with the remaining ingredients (I ended up with 5-6 rolls depending on how I filled them).
   
4. Cut & Enjoy! Slice into 1 inch pieces with a sharp knife and enjoy with some soy sauce, wasabi, and pickled ginger!
   

5 from 1 vote

Print

Spicy Tofu Veggie Sushi - Vegan

Prep Time

30 mins

Cook Time

45 mins

 

This tricolored, vegan sushi is made with simple ingredients and perfect for beginners! With crunchy veggies and tofu glazed in a delicious marinade, who knew sushi could be this beautiful and easy to make!

Course: Dinner, Lunch, Main Course

Cuisine: Japanese

Keyword: vegan

Custom Category: Dinner, International Cuisine, Lunch, Main Course

Servings: 6

Calories: 364 kcal

Author: Nidhi Bothra

Ingredients

White Rice:

• 1 cup sushi rice , rinsed and drained
• 2 tbsp rice vinegar , or any vinegar
• 2 tsp sugar
• ½ tsp salt
• 1 tsp beetroot , boiled and finely grated for pink rice

Black Rice:

• ½ cup black rice , rinsed and drained
• 1 tbsp rice vinegar , or any vinegar
• 1 tsp sugar
• 1/2 tsp salt

Spicy Tofu:

• ¾ block extra firm tofu , approx 12 oz, pressed and cut into 1/2 inch thick strips
• 3 tbsp corn starch
• 1 tsp ginger garlic paste
• 2 tbsp light soy sauce
• 1 tbsp vinegar
• 1 tbsp sambal hot sauce , or any red chili paste
• 1/2 tsp brown sugar , or maple syrup
• 2 tbsp sesame oil , or any other oil

Sushi:

• 6-8 nori sheets
• 1/2 cup matchstick carrots
• 7-8 green onions , cut lengthwise
• 1 red bell peppers , thinly sliced
• 1 yellow bell peppers , thinly sliced
• 1 green bell peppers , thinly sliced
• 1 avocados , thinly sliced
• 1/4 radish , thinly sliced
• 2 tbsp toasted sesame seeds
• 2 tbsp nanami togarashi chili seasoning

Instructions

Rice:

1. Cook your white and black rice according to their package instructions. Once cooked, mix in the vinegar, salt, and sugar.

2. Now, divide the white sushi rice in two parts. Mix beetroot to one of the portions to make pink colored rice.

3. Let them sit in a covered bowl to cool.

Spicy Tofu:

1. Make the sauce by whisking together the soy sauce, brown sugar, ginger garlic paste, vinegar, and sambal hot sauce (or any red chili paste).

2. Coat the tofu in corn starch. Then heat some sesame oil in a pan on medium heat and add in the tofu. Cook the tofu for 4-5 minutes untouched. Once a crust has formed, then turn it gently and cook for 1-2 minutes on each side until golden brown.

3. Now, add the sauce into the tofu mixture and turn the heat down to low. Let the sauce thicken and once it becomes sticky, coating the tofu, turn the heat off.

4. Transfer the tofu onto a separate plate and let it cool.

Sushi:

1. Assemble the sushi by placing a nori sheet on a sushi mat. If you don't have the mat, you can place the sheet on greased cutting board and roll it with your hand.

2. Dip your hand in water (so that the rice doesn't stick) and spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end.

3. Add on your various toppings in a line on top of the rice (bell peppers, spicy tofu, carrots, avocado, radish, green onion, toasted sesame seeds, and nanami togarashi).

4. Using your sushi mat (or hands), roll the seaweed tightly over the toppings until it forms a neat roll. Repeat with the remaining ingredients (I ended up with 5-6 rolls depending on how I filled them).

5. Slice into 1 inch pieces with a sharp knife and enjoy with some soy sauce, wasabi, and pickled ginger!

Recipe Notes

• If you don't have togarashi seasoning, you can substitute it at home by mixing 1 tsp crushed red pepper, 1/4 teaspoon sesame seeds, and pinch of black pepper.

Nutrition Facts

Spicy Tofu Veggie Sushi - Vegan

Amount Per Serving

Calories 364 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 773mg34%

Potassium 517mg15%

Carbohydrates 53g18%

Fiber 6g25%

Sugar 5g6%

Protein 10g20%

Vitamin A 2705IU54%

Vitamin C 84mg102%

Calcium 74mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Got any tips to share, or did you try any more twists to my recipe? Let me know all about it here or find me on and share your creation with me!