Name: Baked Tofu Temaki Sushi with Cauliflower Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 15 ounce extra firm tofu (drained and pressed); 1/4 cup maple syrup; 1/4 cup low sodium gluten free tamari; 1/2 teaspoon paprika; 2 cups cauliflower rice ((1/4 head of cauliflower)); 4 tablespoons brown rice vinegar; 2 tablespoons sugar; 2 tablespoons low sodium gluten free tamari; 1 tablespoon olive oil; 1 cup sliced cucumber; 4 nori sheets; Dijon mustard (optional)

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These easy sweet, savory, and spicy Baked Tofu Temaki Sushi with Cauliflower Rice are a host's best friend. Each guest can customize their own!

What is Temaki Sushi?

Temaki, also known as a hand-roll, is a large cone-shaped piece of nori wrapped around sushi rice and other ingredients. It is eaten with hands instead of chopsticks.

These Baked Tofu Temaki Sushi with Cauliflower Rice were inspired by my pantry ingredients - or lack thereof. I wanted a wrap but was out of tortillas.

I have been making wraps and cones out of nori sheets for years, but didn't know there was a name for the cones until recently.

Temaki sushi are hand rolled sushi, so you don't need a bamboo mat (although I never use one anyway). It just takes a little practice to get your sushi rolls tight.

It is best to eat them right away so that the nori doesn't get soggy. They are great for a party because everyone can roll their own, which is great for the guests because they can customize their ingredients.

In the past I have fried the tofu in tamari and sesame oil. This time I marinated and baked the tofu in maple syrup and tamari, making it sweet and savory.

Baked tofu adds a great texture to this dish. It is crispy on the outside, and soft on the inside. The marinade gets baked on, adding a lot of flavor.

For the cauliflower rice I added similar flavors to sushi rice. You wouldn't even know it is cauliflower instead of rice. That's a win in my book!

Dijon mustard adds a spicy touch, and compliments the sweetness of the baked tofu and cauliflower rice. Mustard is similar to wasabi, in fact they are in the same plant family, so it works well when you don't have any (which I didn't at the time of making this).

I do love wasabi though. It works well for clearing up the sinuses, which I have problems with in the Fall and Spring especially. Feel free to use wasabi instead. Your sinuses will thank you!

I included crisp, fresh slices of cucumber, but I imagine carrot strips or avocado slices would be a great addition as well.

Enjoy!

Other Asian Inspired Dishes

Instructions

Baked Tofu: Mix maple syrup, tamari, and paprika.
Drain and press tofu. Slice and marinate in mixture overnight.
Bake, flip, and bake until crispy on the outside.
Cauliflower Rice: Put cauliflower into a food processor. Pulse until you get a rice consistency.
In a bowl mix brown rice vinegar, sugar, and tamari.
Heat a skillet and add olive oil. Add cauliflower rice. Cook on medium heat until tender.
Temaki Sushi: Slice nori sheet in half. Place nori sheet on a cutting board. Spread cauliflower rice on half the sheet.
Drizzle mustard on top of cauliflower rice.
Place sliced cucumber on top.
Place tofu on top of cucumber.
Roll the nori into a cone shape and secure the edge by wetting it with marinade.

How Long Does It Last?

The cauliflower rice and the tofu (packaged separately) will last about 5 days in an airtight container in the fridge.

Variations / Additions

red pepper
avocado
shiitake mushrooms
cabbage
bok choy
carrots
jackfruit
tempeh
quinoa
brown or white rice

Recipe

These healthy vegan sushi rolls make a great light lunch.

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