June 2, 2026
Shredded Tofu Sushi Bowls
These Vegan Shredded Tofu Sushi Bowls bring all the bold, umami-packed flavors of your favorite sushi roll to a warm, satisfying bowl. Inspired by the viral sushi bakes that took social media by storm, this recipe takes things a step further by preparing each component separately – giving you maximum flexibility to enjoy them together or mix and match throughout the week!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsShredded Tofu Sushi Bowls
Remember the viral sushi bake that flooded our feeds a while back? The one where everything gets baked together in one pan and then scooped straight from the dish? It was undeniably delicious and, like the rest of the people of the internet, I was totally obsessed, but after weeks of making it non-stop, I started thinking of ways to make it more versatile. I wanted to enjoy those same flavors but with the option to customize your bowl, meal prep components separately, or repurpose leftovers into entirely new dishes!
Enter: Vegan Shredded Tofu Sushi Bowls.
This recipe captures all the bold, creamy, spicy flavors of the original sushi bake trend but elevates it by preparing each ingredient separately. The result? A deconstructed sushi experience where you control the ratios, textures, and combinations. Plus, each component (the Sriracha-Shredded Tofu, the Cucumber Edamame Salad, the sauce, and the rice) can stand alone in other recipes throughout the week, making this a true meal-prep powerhouse! Let’s make ‘em!
Why You’ll Love This Recipe
✓ Affordable and Accessible: Many of the ingredients for this dish are affordable and likely cheaper than ordering takeout. Additionally, most (if not all) of the ingredients used can be found at your standard grocery store, using pantry staples you likely already have on hand!
✓ Nutrient-Dense: Your getting plant0based protein from the tofu and edamame and healthy fats from the avocado!
✓ Meal Prep Friendly: Make components ahead and assemble bowls throughout the week.
✓ Flavor-Packed: Creamy sriracha mayo, crispy tofu, and fresh cucumber salad are an explosion of flavors and textured that the whole family is sure to love!
✓ Time-Saver: Most prep happens while the tofu bakes. Active time is under 30 minutes!
✓ Versatile Serving Options: Use components in wraps, salads, grain bowls, or as sushi roll fillings.
Step-by-Step Instructions
1. Preheat and Make the Sriracha Sauce:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the vegan mayonnaise, low-sodium soy sauce, sriracha, fresh lime juice, and sesame oil. Set aside ⅓ cup for the tofu and reserve the rest for serving.
2. Prep and Bake the Tofu:
Shred the super firm tofu on the large side of a box grater. Mix with the reserved ⅓ cup sauce until thoroughly coated. Spread onto the lined baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp around the edges.
3. Make the Cucumber Edamame Salad:
While the tofu bakes, whisk together the toasted sesame oil, rice wine vinegar, low-sodium soy sauce, agave or maple syrup, ground ginger and salt. Add sliced cucumbers, edamame, and red onion. Toss to combine.
4. Assemble and Enjoy!
Layer rice, shredded tofu, and cucumber edamame salad into bowls. Drizzle with extra sriracha sauce. Garnish with thinly sliced avocado, toasted sesame seeds and green onion. Serve with roasted seaweed sheets on the side and enjoy!
Tips and FAQs
- For the perfect shredded tofu: I like to use super-firm tofu for the best texture. Shred on the large holes of a box grater for that flaky consistency.
- Sauce Balance: Taste your sriracha sauce before mixing with tofu. Adjust lime or agave if you prefer tangier or sweeter notes. Don’t forget to reserve extra sauce for drizzling!
- Make-Ahead: Prepare all components at the beginning of the week. Store separately in airtight containers for up to 4 days.
Can I make this gluten-free?
Yes! Swap soy sauce for tamari or coconut aminos to make this recipe gluten-free.
How long do leftovers last?
Store components separately in airtight containers for up to 4 days in the refrigerator.
What if I don’t have super firm tofu?
Extra firm tofu works too! Make sure to press it for 20 to 30 minutes to remove excess moisture.
Can I make this without the Sriracha sauce?
Yes! I’ve subbed the sriracha for chili garlic sauce, sambar oelek, or gochujang, and have loved all variations!
Sushi Bowls at Home!
There you have it! A vibrant, flavorful, and endlessly versatile vegan sushi bowl that brings the best of the sushi bake trend to your kitchen table. Whether you’re assembling a fresh bowl tonight or prepping components for the week ahead, this recipe is sure to deliver!
I hope you love these Shredded Tofu Sushi Bowls as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Shredded Tofu Sushi Bowls
Ingredients
Sriracha Sauce and Shredded Tofu:
- ½ cup vegan mayonnaise
- ¼ cup low-sodium soy sauce
- ¼ cup sriracha
- 2 tablespoons fresh lime juice
- 2 teaspoons sesame oil
- 1 (16-ounce) block of super firm tofu, shredded on the large side of a box grater
Cucumber Edamame Salad:
- ¼ cup toasted sesame oil
- ¼ cup rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons agave or maple syrup
- 1 teaspoon ground ginger
- ½ teaspoon salt, plus more to taste
- 2 large cucumbers, thinly sliced
- 1 cup shelled edamame
- 1 cup thinly sliced red onion
For the Bowls:
- White or brown rice
- Roasted seaweed sheets
- Thinly sliced avocado
- Toasted sesame seeds
- Thinly sliced green onion
Instructions
- Preheat the oven to 400°F.
- Quickly whisk together in the ingredients for the sauce.
- Place 1/3 cup of the sauce in a large bowl with the shredded tofu and reserve the rest of the sauce for serving.
- Mix the tofu until it is thoroughly coated in the sauce and transfer to a lined baking sheet.
- Bake until golden and crisp around the edges, 25 to 30 minutes, flipping halfway through.
- While the tofu is in the oven, make the cucumber edamame salad. In a large bowl, whisk together the sesame oil, vinegar, soy sauce, ground ginger and ½ teaspoon salt until combined.
- Mix in the cucumbers, edamame and red onion. Toss to combine and set aside.
- To build your bowls, add equal portions shredded tofu, cucumber edamame salad, and rice. Drizzle on more of the sriracha sauce and garnish with thinly sliced avocado, toasted sesame seeds, and green onion. Serve with toasted seaweed sheets and enjoy!
