Vegan Springtime Sushi Salad Recipe with Marinated Tofu and Brown Rice

This incredibly fresh, invigorating and nutrient-packed springtime sushi salad recipe is the perfect meal to incorporate into the season of cleansing and revitalizing yourself. We’ve modified this recipe from our friend at Green Kitchen Stories for a detoxifying version that is sure to have you feeling light and satisfied.


Marinated tofu – prepare this a few hours in advance, or the night before
1 cup organic tofu, cubed
5 tablespoons organic sesame oil
5 tablespoons organic soy sauce/tamari
2 tablespoons organic rice vinegar
1 clove organic garlic, minced
1/2 organic red chili, chopped
2-inch piece of fresh organic ginger, peeled and finely grated (you can use powdered ginger if you don’t have access to it fresh.

Flavored Brown Rice – put this together and let it cook while you prepare the veggies below

2 cups organic brown rice
2 tablespoons organic rice vinegar
1 tablespoon organic sesame oil
3 tablespoons organic fresh cilantro, chopped

1 head of organic tatsoi
1 organic spring onion, thinly sliced
2 organic avocados, sliced
1 cup sugarsnap peas, chopped
1 cup organic mung bean sprouts
1/2 organic cucumber, cut into sticks
8 sheets nori seaweed, cut into small squares
1 handful roasted organic sesame seeds
1 handful organic cilantro, chopped
Organic wasabi
Organic soy sauce/tamari


  1. Get the Tatsoi and steam them until slightly tender. Meanwhile, get ready other veggies as told above.
  2. When the rice gets cooked, add them to four separate bowls. Now, top the rice with prepared veggies and marinated tofu.
  3. If you want to drizzle some marinade tofu on the salad, you can make extra. Trust me! It taste awesome!
  4. If you want to improve the taste even further, you can add some cilantro, sesame seeds, and a mix of wasabi or soy sauce.
  5. NOW! It’s the time to enjoy this brilliant version of vegan sushi as a SALAD!

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