Vegan Spam Musubi - Cooking Like Kate

Vegan tofu musubi served with ice water and soy sauce

Ingredients

For the Tofu Marinade:

1 block extra firm tofu
3 tbsp soy sauce
2 tbsp brown sugar
2 garlic cloves minced
1 fresh ginger minced
2 tbsp mirin
1/2 tsp liquid smoke
1 tbsp sesame oil (for cooking)
1 tbsp rice vinegar
1/2 tsp sriracha sauce (adjust to your spice preference)

For the Rice:

2 cups sushi rice
1/3 cup rice vinegar
2 tbsp sugar

For Assembling:

1 package Sheets of nori (seaweed)

Instructions

Press the tofu to remove excess water with paper towel. Cut the tofu into thin rectangular slices.
1 block extra firm tofu
In a bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, mirin, liquid smoke, rice vinegar, and sriracha sauce. Place the tofu slices in a shallow dish and pour the marinade over them. Ensure the tofu is well-coated. Allow it to marinate for at least 30 minutes or longer in the refrigerator.
3 tbsp soy sauce, 2 tbsp brown sugar, 2 garlic cloves, 1 fresh ginger, 2 tbsp mirin, 1/2 tsp liquid smoke, 1 tbsp rice vinegar, 1/2 tsp sriracha sauce
In a skillet, heat the sesame oil over medium heat. Remove the tofu slices from the marinade and cook them until they are browned and slightly caramelized on each side. This should take about 3-4 minutes per side.
1 tbsp sesame oil
Rinse the sushi rice thoroughly until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer it to a large bowl.
2 cups sushi rice
In a small saucepan, combine the rice vinegar and sugar. Heat over low heat until the sugar dissolves. Pour this mixture over the cooked rice and gently fold it in to season the rice. Let the rice cool to room temperature.
1/3 cup rice vinegar, 2 tbsp sugar
To assemble the musubi, begin by preparing your workspace with a layer of plastic wrap. Take approximately 1/2 cup of sushi rice and place it onto the plastic wrap, then fold the wrap over the rice. Use your hands to gently press and shape the rice into a rectangular form, ensuring it matches the dimensions of the tofu pieces. Unfold the wrap and position the shaped rice at the center of one of the nori strips you've cut, then lay a slice of tofu on top of the rice. Wrap the nori securely around the rice and tofu, using a touch of water to seal the nori edges together.
1 package Sheets of nori (seaweed)
Your enhanced vegan rectangular tofu musubi is ready to be served. You can also serve it with some extra marinade or soy sauce for dipping, as the tofu will have absorbed the delicious flavors during marination.

Video

@cookinglikekate Discover a healthier take on a Hawaiian classic with out Vegan Tofu Musubi recipe - perdect for vegan lunches and snacking. #healthybreakfast #healthysnacks #hawaiianfood #musubi #foodie #vegan #veganfood #veganrecipes ♬ Aesthetic - Tollan Kim

Notes

Tofu Texture: For the best results, use extra-firm tofu. Pressing the tofu before marinating it helps remove excess moisture and allows it to absorb the flavors more effectively.

Marinating Time: Don't rush the marinating process. Allowing the tofu to marinate for at least 30 minutes, or even longer if possible, ensures it becomes flavorful.

Nori Sheets: Ensure your nori sheets are fresh and crispy. If they have lost their crispiness, you can lightly toast them over an open flame for a few seconds to restore their texture.

Mold or Container: Using a rectangular sushi mold or a container for shaping the musubi helps in achieving a uniform shape. You can improvise with everyday kitchen items if you don't have a sushi mold.

Customization: Get creative by adding other ingredients like avocado slices, cucumber, or pickled vegetables for added freshness and variety.

Nutrition