Vegan Salmon and Rice Dumplings
Ingredients
- 1 block of extra firm pressed tofu
- 1 cup veggie broth
- 1 sheet of nori
- 3 tbsp rice wine vinegar
- 1 tbsp cooked beet
- 2 tbsp white miso
- 3/4 tsp garlic powder
- 1/2 tsp turmeric
- 3/4 cup dry sushi rice
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp vegan mayo
- 1.5 avocados
- 3 stalks of green onion
- 24 sheets rice paper
Dip
- 1/3 cup soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp sesame seeds
- 1 tsp sesame oil
Preparation
Press your tofu for at least 30 minutes.
Make the marinade in a blender then marinate tofu for 15-20 minutes.
Cook the sushi rice according to package instructions.
Add the marinated tofu on top of the cooked rice along with the soy sauce, sriracha and vegan mayo and mash with a fork. Add more marinade as needed to taste.
Wrap in 2 layers of rice paper and add in some sliced avocado and green onion.
Pan fry for a few minutes on each side in a touch of olive oil.
Dunk in your sesame soy dip and enjoy.
Dip
Mix together the dip ingredients.
