Ah yes, I veganized one of my childhood recipes! I remember the good ol’ days watching my mom cook spam until they were caramelized. Oh and when she finally assembled them along with freshly cooked rice…mmhmm! Here’s my vegan take on the Hawaiian classic.
This Tofu Musubi is layered with fluffy rice and marinated sweet & savory tofu all wrapped together with nori. It’s so filling and a great option to pack for lunch or even to bring to parties to share!
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Comforting, flavorful, and entirely vegan. Perfect for satisfying those childhood favorite foods! Enjoy them as a snack, lunch or to bring to a potluck.
- Preheat the oven to 400°F.
- Cut tofu into ¼-inch thick slices, set aside. In a small bowl, mix together liquid aminos, water, liquid smoke, garlic powder, and sesame oil. Place sliced tofu in a shallow dish and add in the soy sauce mixture. Allow the tofu to marinate for at least 1 hour.
- Carefully remove the slabs of tofu from the marinade. Lay the tofu on a baking sheet lined with parchment paper. Bake the tofu for 12-15 minutes, then gently turn the pieces over, brush the tops with left over marinade, and bake for another 8-10 minutes. Remove from the oven and let cool.
- Transfer your cooked rice into a large mixing bowl, and add furikake. Mix it in thoroughly with the rice. Allow the rice to cool to room temperature before using.
- Cut 2 sheets of nori horizontally so you have 4 strips, and lay one strip horizontally across your workspace with the shiny side down.
- Using your hands or a musubi mold, tightly pack about ¼ cup of rice in the middle of the nori strip in the shape of the tofu. Add one slice of tofu on the top of the rice. Add a little amount of rice onto the sides of the nori (using it as a glue), then fold the nori tightly inward. The nori should act as a band holding the rice and tofu together.
- Serve warm with a side of soy sauce, and enjoy!