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Tofu sushi

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Tofu, firm - 384 g
Baby spinach - 256 g
Sushi rice - 85 g
Cucumber - 171 g
Broccoli - 107 g
Red pepper - 85 g
Cider vinegar - 2 tbsp
Nori sheet - 2 nori


  1. Rinse sushi rice a few times, seive, then add vinegar and cold water (2 parts water, 1 part rice). Cover, bring to boil and simmer for 10 minutes, then remove from heat and leave for 15 more minutes with the lid on. Remove from pan and place in a large bowl to cool
  2. Cut cucumber, red pepper and tofu into matchsticks
  3. Lay out nori. Spread rice evenly over the top, leaving a 2cm gap with no rice at the far end
  4. Lay cucumber, tofu and pepper over the rice, from left to right, about 3 cm from the base of the nori
  5. Roll nori tightly, dampening the end of the nori and pressing down to seal. Leave to rest for 5 minutes
  6. While resting, put spinach and broccoli florets in a steamer and steam for 5 minutes
  7. Cut sushi into 2cm rings and serve with veg