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 You’ll Need
For the Tofu “Spam”
- Tofu: To achieve a texture closest to spam, we recommend using extra firm tofu or super firm tofu.
- Soy sauce: For the perfect salty, umami flavor profile, the base of the tofu marinade is made with full-sodium soy sauce. If you are gluten-free, opt for tamari.
- Brown sugar: Adds sweetness and helps balance the marinade’s savory, tangy flavors. If needed, you can substitute coconut sugar.
- Aromatics: A simple combination of grated garlic and ginger adds bold, zesty flavors that add depth of flavor.
- Mirin: This is a sweet Japanese rice wine that adds a subtle sweetness and umami. Like brown sugar, it helps to balance the salty flavor profile.
- Agave: Lightly sweetens the tofu musubi without overpowering the marinade.
- Liquid smoke: Adds a smokiness that replicates the smokiness of canned spam. We use Stubb’s Liquid Smoke.
For the rice
- Dry sushi rice: Sushi rice is the ideal texture for making homemade sushi bakes. It presses together well without being overly mushy.
- Rice wine vinegar: Adds a subtle tanginess that gives this sushi rice its signature brightness and flavor.
- Sugar: Regular, granulated sugar balances the tanginess in the rice wine vinegar without making the rice sweet tasting. A little goes a long way, but is so necessary!
- Sesame oil: Adds a subtle nutty aroma and richness, elevating the dish’s overall flavor.
For topping
- Vegan kewpie mayo: This kind of mayo is popular in Japanese cuisine because it’s smoother and creamier than regular mayo. We highly recommend it if you can buy vegan kewpie mayo (regular kewpie mayo contains eggs)! Otherwise, regular vegan mayonnaise works great!
- Green onions: Adds a fresh, mild onion flavor and pop of color to the final sushi bake.
- Furikake: A Japanese seasoning blend that adds a final sprinkle of saltiness and umami flavor. Be careful because some store-bought versions contain fish! If you can’t find vegan furikake seasoning at your local grocery store, make your own Homemade Vegan Furikake Seasoning with toasted nori seaweed, sesame seeds, salt, and coconut sugar or sugar of choice.
How to Make Tofu Musubi Bake
- 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 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!
Find the full printable recipe here: Easy Tofu Musubi Bake
