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Vegan shredded tofu sushi bowl with sriracha sauce, cucumber edamame salad, avocado, and toasted sesame seeds

Shredded Tofu Sushi Bowls

Ashley
These Shredded Tofu Sushi Bowls are a delicious and easy weeknight dinner! Loaded with fluffy rice, crispy seasoned tofu, cucumber-edamame salad, and a creamy sriracha sauce, these bowls deliver on flavors and textures the whole family will love!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep
Servings 4

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!

Video

Notes

To air-fry the tofu, start by preheating your air fryer to 375°F (190°C). Prepare the tofu according to the directions, then spread it in a single layer in the air-fryer basket, making sure not to overcrowd it; you may need to cook in two batches. Air fry for 12 to 15 minutes, shaking the basket or tossing the tofu halfway through to ensure even browning. The tofu is done when the edges are golden brown and crispy, though if you prefer an extra crunch, you can add 1 to 2 more minutes, just keep a close eye on it during the final moments to prevent burning.
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