Vegan Salmon Rice Bowl

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

375 g firm tofu (1 block, pressed, cut in half and scored)

1 1/2 cup carrot juice

3 tbsp soy sauce

1 tsp miso paste

1/2 tsp paprika

1/2 tsp garlic powder

1 tbsp rice vinegar

1 nori sheet (crumpled)

1 tbsp olive oil

1 tbsp sesame oil

8 mini nori sheets

2 cups cooked rice

2 tbsp vegan mayo

2 tbsp Sriracha sauce (or to taste)

Directions

After your tofu is pressed, slice it in half, and carefully score lines in it with a pairing knife.

Make your marinade with the listed ingredients, and transfer your “salmon” to the container. Allow it to marinate for at least two hours.

Pan fry in olive oil, basting with the marinade until seared on all sides. Add a little sesame oil over low heat at the end.

Serve over cooked rice with sriracha, vegan mayo, and soy sauce. Eat wrapped in mini nori sheets.