Vegan Hawaiian Tofu Musubi
Ingredients
- 14 ounces extra firm tofu
- 1/2 cup vegetable broth
- 1/4 cup low-sodium tamari (or soy sauce)
- 1/4 cup maple syrup
- 1 tablespoon hickory liquid smoke
- 1 1/2 teaspoons tomato paste
- 1 1/2 teaspoons mirin
- 1/2 inch fresh ginger, finely grated
- 1 clove garlic, finely minced
- 2 sheets nori
- 2 2/3 cups hot, steamed Japanese short-grain rice (the rice used for sushi)
- 1/2 teaspoon fine grain sea salt
Preparation
Press the tofu to remove excess water, then cut it into rectangular slices.
In a bowl, mix the vegetable broth, tamari, maple syrup, liquid smoke, tomato paste, mirin, ginger, and garlic to create the marinade.
Place the tofu slices in the marinade and let them marinate for at least 30 minutes.
Heat a non-stick skillet over medium-high heat and cook the marinated tofu slices until they are browned and caramelized.
Cut the nori sheets in half, lengthwise.
Lay a strip of nori on a clean surface and place a bamboo musubi mold or a small rectangular container in the center of the nori strip.
Spoon a layer of steamed rice into the mold and press it down gently.
Add a slice of caramelized tofu on top of the rice.
Spoon another layer of rice over the tofu and press it down again.
Carefully remove the mold and fold the nori strip over the rice and tofu to form a rectangular musubi.
Repeat the process to make more musubi.
Use a sharp knife to cut each musubi into bite-sized pieces.
Serve the vegan Hawaiian tofu musubi as a delicious snack or meal.