Tofu Sushi Rolls with Sweet Chili Sauce
Ingredients
- 1 cup alfalfa sprouts
- 3/4 cup purple cabbage, shredded
- 1/4 bunch parsley, chopped roughly
- 1/4 bunch cilantro, chopped roughly
- 1/4 bunch mint, chopped roughly
- 1 lb tofu
- 1 red bell pepper, julienne
- 1/2 cucumber, deseeded, julienne
- 1 avocado, sliced
- 12 nori sheets
- As needed sweet chili sauce (for marinating and dipping)
- As needed black sesame seeds (garnish)
Preparation
Begin by pressing the tofu. You can use paper towels to absorb excess water.
Cut the tofu into longer slices no thicker than 1/2 inch wide. Marinate the tofu in sweet chili sauce, using as much or as little as you like.
Cut the cabbage, pepper, and cucumber into thin strips in julienne style. This will allow all the veggies to fit easily in the roll.
Roughly chop the cilantro, parsley, and mint. Mix together in a bowl and set aside.
Place one nori sheet shiny side up on a clean cutting board and arrange the vegetables one inch from the end closest to you. Then add avocado slices, marinated tofu, red bell pepper, cucumber, purple cabbage, mixed herbs, and sprouts on top of each other.
Roll the nori wrap tightly by placing thumbs under the inch of nori closest to you and fingers on top of the veggies, rolling forward. Wet the edge with a lemon wedge or water to seal.
Cut the rolls into 8 pieces each. Serve with additional sweet chili sauce, soy sauce, wasabi, pickled ginger, or other accompaniments.
