Before we get into the food, a heads up that I just added two new movies to my favorites list: Inception and Easy A. Both movies made the solid “like” list. Inception was so close to making my “love” list, as it really is an incredible movie, but Leonardo Di Caprio was just not believable for us in the lead role. He seemed forced and I just never quite bought into his character. The supporting cast was great – I think using a no-name in the leading role may have been a better way to go. I debated adding Easy A to the list at all. It is totally mindless, and goofy, but really, sometimes we need that right? Both Tony and I giggled our way through and felt relaxed after watching it, so I have to recommend.
Trust me, I’m not recommending every movie I see either! We watch two to three movies a week since we don’t have TV, and boy have we seen some dogs lately (I even walked out on one!). But no need to dwell on the bad ones when there is a whole list of favorites to enjoy! Have you seen any good movies lately?
Back to the food … I was inspired by Asian Fusion yesterday, a vegan cookbook that came across my desk a few weeks ago. I had a craving for tofu (yes, I’m weird that way), so I picked up the book and low and behold, it fell right open to the recipes for Spicy Tofu and Sushi Rice. Hmmm, spicy tofu hand rolls anyone?
Yesterday I posted the recipe for the brown sushi rice I used, and today, I’ve gotten my act together enough to post the recipe for my lunchtime vegan sushi hand roll filling. My version is a far cry from the one in the book, which is the only reason I haven’t noted it as “adapted.” But for a vegan meal, it was wonderfully filling and rich …
To note, Asian Fusion looks like a great cookbook if you are looking for vegetarian/vegan options that are close to authentic. The chapters include Thailand, Burma, Vietnam, India, Sri Lanka, and beyond. I haven’t gotten too far into the book yet as I need to acquire some ingredients to make the recipes that intrigue me. But if you are ready for some adventure and vegan recipes, this could be a great fit.
Slightly Spicy Tofu-Avocado Rolls
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, and Nut-Free (but check the ingredients of the sauces!).
- 1 lb Organic Tofu, diced (I used extra-firm and diced/crumbled it)
- 1 Tablespoon Soy Sauce or Wheat-Free Tamari (for gluten-free)
- 1 Tablespoon Mirin (sweet rice wine – sold in most supermarkets in the Asian condiment section)
- 1 Teaspoon Chili Oil (can sub your favorite cooking oil if preferred)
- 2 Teaspoons Sesame Oil
- 2 to 3 Tablespoons Vegan Mayo (I used grapeseed oil Vegenaise – the full 3 Tablespoons)
- 1 Teaspoon Sriracha (a thick hot sauce, “the rooster”, also sold in the Asian section of most supermarkets – awesome stuff! Especially for those of us who like a little spice but not over the top heat)
- 1/2 Large Avocado, cut into 10 slices
- 1 Green Onion, green parts only, sliced
- 5 Sheets Nori, folded and torn in half (no nori? Go ahead and wrap the filling in lettuce leaves!)
- 2 Cups Brown Sushi Rice
- Low-Sodium Organic Soy Sauce or Wheat-Free Tamari to serve
Combine the tofu with the soy sauce or tamari and mirin. Let it rest while you heat the chili oil in a skillet over medium heat. Once heated, add the tofu, and cook, stirring for a few minutes, or until it is nice and heated through to help combine the flavors. Technically, you can skip the cooking part, but I prefer tofu after it has been cooked.
Place the tofu in a bowl, let it cool for ten minutes or so, and then stir in the sesame oil, mayo, sriracha, and green onions.
Layout the ten nori sheet halves, and with damp hands (I keep a bowl of water next to my workspace), press some of the sushi rice onto one side of each sheet. Add a slice of avocado onto each portion of rice at an angle, and top with a couple generous tablespoons of the tofu filling. See this post for a little visual on how it will look at this point, with tofu though instead of shrimp. Starting at the bottom corner on the rice side, roll them up to make cones. This takes practice, but you will get the hang of it quickly.
Serve with soy sauce/tamari, and even wasabi if desired.
Makes about 10 well-filled hand-rolls
What are your favorite sushi hand roll fillings?