Vegan Sushi Salad with Spicy Mayo Dressing

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 block tofu - cubed

1 tablespoon oil

1/2 tablespoon soy sauce

1 1/2 tablespoons arrowroot starch

salt/pepper to taste

1 teaspoon garlic powder

1/3 cup avocado oil (can sub any oil)

1/4 cup vegan mayo (can use regular)

2 tablespoons soy sauce

3-4 tablespoons sriracha

1 teaspoon grated ginger

1/4 cup rice vinegar

1 teaspoon maple syrup or honey

salt/pepper to taste

2 small or 1 large cucumber - finely diced

1 large carrot - shredded

1 small bunch cilantro - finely chopped

2 1/2 cups cooked and cooled sushi rice

3 .2 oz packs seaweed chips - crumbled

1/4 cup sesame seeds

+1-2 avocados for topping

Directions

Preheat oven to 425 degrees.

Toss tofu with oil, soy sauce, starch, garlic powder and salt/pepper. Add tofu to a sheet pan lined with parchment paper. Bake for 30-35 minutes until crisp.

Add all dressing ingredients to a bowl. Mix until fully combined.

Add all salad ingredients to a bowl and top with dressing. Divide out salad and serve, top* with 1/4-1/2 of a sliced or diced avocado.

Nutrition

• Calories: 982 kcal
• Total Fat: 48 g
• Saturated Fat: 6 g
• Unsaturated Fat: 32 g
• Trans Fat: 0.01 g
• Sodium: 998 mg
• Total Carbohydrate: 114 g
• Dietary Fiber: 10 g
• Total Sugars: 4 g
• Protein: 23 g