Informations supplémentaires
35 min.
|
667 kcal
|
easy
|
|
Printable version
1. Cook the rice
Preheat the oven to 425°F. Rinse the rice and place it in a pot with 1.5 2P | 2 3P cups of water. Bring to a boil, reduce the heat to low, cover and cook for 18-20 minutes. While the rice cooks, add 1/4 cup rice vinegar, 1 tbsp. of sugar and a pinch of salt in a small saucepan and heat until the sugar has dissolved. Set aside.
2. Setup
Grate the tofu and the carrot. Cut the cucumber into small cubes. Thinly slice the green onion.
3. Make the tofu mixture
In a bowl, mix the tofu with the Old Bay spices, 2/3 of the Wafu sauce, the vegan cream cheese, salt and pepper.
4. Garnish the rice
Put the cooked rice in a baking dish with the rice vinegar and mix well. Top with the tofu mixture and press down well. Bake in the oven for 14-16 minutes.
5. Plate your dish
Garnish the dish with the cucumber, carrot, pickled ginger, green onion, wafu sauce, sesame seeds and sriracha to taste. Use the nori sheets to eat the rice as a wrap. Bon appétit!
300gTofu
140gCalrose Rice
4unitNori Sheet(s)
100mlVegan Wafu Sauce
1unitLebanese Cucumber(s)
2unitGreen Onion(s)
8gGrilled Sesame Seeds
10gPickled Ginger
1unitCarrot(s)
20mlSriracha
6gOld bay spices
mlCream Flavoured Spread
What you need
saucepans, baking dish, grate
667 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
33g
51%
cholesterol
0mg
fiber
8g
32%
protein
24g
saturated
4g
20%
sodium
519mg
22%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg