Description
This Tofu Musubi Bake is a deconstructed twist on the classic musubi that couldn’t be easier to make! Packed with layers of vegan ‘spam,’ seasoned sushi rice, vegan kewpie mayo, and furikake, it’s guaranteed to be a hit.
Ingredients
Tofu Spam
- 14 oz. firm or extra firm tofu, pressed and cut into small cubes
- ⅓ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 cloves garlic, grated
- 1 teaspoon ginger, grated
- 1 tablespoon mirin
- 1 tablespoon agave
- 2 teaspoons liquid smoke
- 2 tablespoons oil, for cooking
Rice
- 1 cup dry sushi rice
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- Optional: ½ tablespoon sesame oil
Toppings:
- Vegan kewpie mayo
- Green Onions
- Furikake
Equipment
- Tofu press
- Small bowl (2)
- Whisk
- Large pan or skillet
- 8×8″ or 9×9” dish
Instructions
- Press the tofu. We recommend pressing the tofu for at least 30 minutes using a tofu press, heavy book, or our favorite way to press tofu without a tofu press.
- Make the tofu sauce. While the tofu presses, add the soy sauce, brown sugar, garlic, ginger, mirin, agave, and liquid smoke to a small bowl and whisk together.
- Cook the rice. Prepare the rice according to the package instructions. Set aside.
- Pan-fry the tofu. Dice the tofu into ½” cubes. Heat the vegetable oil in a large pan over medium heat. Add the cubed tofu and fry until lightly crispy, about 3-4 minutes on each side.
- Add the sauce. Pour in the sauce and cook for 5-6 minutes until the sauce thickens. Make sure to frequently stir and flip the tofu so the sauce doesn’t burn and the tofu pieces are evenly coated. Set aside to cool.
- Season the rice. Add the rice wine vinegar and sugar to a small bowl and microwave for 45 seconds. Stir until the sugar is dissolved, then add to the cooked sushi rice along with the optional sesame oil if desired and mix through.
- Layer the musubi bake. Add the rice to the bottom of a 9×9” baking dish and flatten. Add a layer of furikake, then add the cooked tofu on top in an even layer. Sprinkle more furikake on top, then drizzle with vegan mayo.
- Broil for 5 minutes. Transfer the musubi bake to the oven under the broiler and broil for 5 minutes or until the mayo bubbles.
- Serve. Top with green onions, additional furikake, and avocado. Enjoy!
Notes
- Storage: This is best enjoyed fresh (sushi rice is always best fresh), but leftovers will keep in an airtight container for up to 3 days in the refrigerator. Alternatively, you can tightly cover and refrigerate directly in the casserole dish.
- Vegan Kewpie Mayo: This mayo is popular in Japanese cuisine because it’s smoother and creamier than regular mayo. If you can buy vegan kewpie mayo (regular kewpie mayo contains eggs), we highly recommend it! Otherwise, regular vegan mayonnaise is great!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop / Oven