Loaded with crisp veggies, creamy avocado, and fluffy quinoa. These Quinoa Sushi Bowls have all of the flavors of vegan sushi without the fuss! Topped off with a dreamy, spicy, plant-based sauce + baked tofu cubes! Quicker than takeout + WAY healthier!
When I create a recipe, I often tell you how much I love it. This time, I LOVE LOVE LOVE it! LOVE everything about this bowl, and I could eat it every single day. I absolutely love quinoa AND I have a new love for the dressing I created for this one!
Tara’s Tips For Perfect Quinoa Sushi Bowls with Tofu
- This bowl can easily be made for meal prep. Keep your bowl ingredients separate from the dressing until ready to eat. Mix everything together when ready to eat.
- Veggies:
- I tried to keep traditional vegan sushi ingredients like carrots, cucumber, avocado, and edamame. You could branch out and mix and match your veggies. No rules, you have my permission to go wild.
- Quinoa:
- Start with cooked quinoa, see cooking instructions below.
- Not sure about quinoa? Read this: Quinoa for Beginners.
- You can substitute bulgur wheat, couscous, orzo, white rice or brown rice for the quinoa.
- Dressing:
- I used a mixture of tahini + hot sauce. You could easily substitute homemade Spicy Vegan Mayo or simply mix 1/2 cup vegan mayo with 1-2 tbsp hot sauce.
- If you don’t have tahini, you could use 3/4 cup raw cashews (soaked in hot water for 10 minutes then blended) in place of the tahini in the recipe below.
- Tofu:
- Keeping the tofu simple is a fabulous option here. You could simply cube your tofu and bake in a 425 degree oven for 40 minutes or until golden brown + crispy. Full instructions here: Crispy Oven-Baked Tofu.
- Alternatively, you could crisp up your tofu cubes in your air fryer following my instructions linked here for Crispy Air Fryer Tofu.
- Prefer to pan-fry your tofu? Follow this recipe.
How To Cook Quinoa For Quinoa Sushi Bowls
One thing I always do on weekends is make sure I have a double batch of quinoa made to toss into bowls on busy weeknights. Weekend quinoa making is at the top of my list of 10 Things To Do On Weekends To Make Weeknight Cooking Easier. I make mine in my Instant Pot but any of these methods work fabulously:
Cooking Quinoa Stove-Top:
- Rinse quinoa in a fine mesh strainer under cool water.
- Bring 2 cups of water + 1 cup of quinoa to a boil, lower heat to medium-low, cover and cook for 10 minutes. You will know the quinoa is cooked when all of the water has been absorbed and you can see the quinoa open up a little. After 10 minutes, remove the lid and fluff with a fork.
Rice Cooker Quinoa:
- Rinse quinoa in a fine mesh strainer under cool water.
- Place 2 cups of water of water + 1 cup of quinoa in your rice cooker. Follow your device’s instructions as you would for white rice. The cooker should automatically turn off when quinoa is finished cooking.
Instant Pot Quinoa
- Rinse quinoa in a fine mesh strainer under cool water.
- Place 1 cup quinoa + 2 cups water in Instant Pot.
- Put the lid on and set the lever to ‘seal’.
- Press ‘manual’ and adjust the arrows to 1 minute cook time.
- When your Instant Pot beeps, allow the pressure to release naturally (usually takes around 10 minutes).
- See my full post here on Basic Instant Pot Quinoa.
Love quinoa? Me too!
Try one of my other favorite quinoa recipes
- Quinoa Tabbouleh Salad Recipe
- Instant Pot Mexican Quinoa
- Quinoa Stuffed Peppers
- Mediterranean Quinoa Salad Bowl
- Quinoa Vegetable Soup: Instant Pot or Stove-Top
- Quinoa Upma Recipe
- Thai Green Curry Quinoa
- Toasted Quinoa
- Quinoa Crackers
- Pumpkin Quinoa Breakfast Bowl
- Pomegranate Quinoa Salad with Pomegranate Dressing
- Quinoa Black Bean Salad with Lime Dressing
- Instant Pot Indian Turmeric Quinoa
- Quinoa Black Bean Salad with Lime Dressing
- Basic Instant Pot Quinoa
- How To Make Quinoa Cookies
- Spinach Mushroom Quinoa
Quinoa Sushi Bowls With Tofu
May 7, 2021
: 4 bowls
: easy
Sushi without the fuss! Yes, please! Healthy + vegan + gluten-free quinoa sushi bowls, yum!
Ingredients
- For The Bowls:
- 2 cups cooked quinoa
- 1 sliced avocado
- 2 cups edamame (shelled soybeans)
- 1 cup shredded purple cabbage
- 1 cup shredded or ribboned carrots
- 2 tbsp Nori Fume Furikake Rice Seasoning or seaweed flakes
- finely sliced green onion for garnish
- For The Tofu:
- 14 ounce block organic extra firm tofu
- For The Dressing
- 1/2 cup tahini
- 1/4 cup hot sauce (I use Frank's)
- 2 tsp lemon juice
- 1 tsp salt
- 1 clove garlic
Directions
- Step 1 For The Tofu:
- Step 2 Drain water from packaging, cut tofu into cubes, bake cubes in a 425 degree oven on a parchment paper or silicone lined baking sheet for 40 minutes. See body of post for alternative cooking methods and flavor options.
- Step 3 For The Dressing:
- Step 4 Combine all ingredients in a blender and blend until smooth.
- Step 5 For The Sushi Bowl:
- Step 6 Assemble bowls by using the quinoa as a base and arrange the remaining ingredients in the bowl, top with tofu, dressing, green onions, and seaweed flakes to taste. Enjoy!
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