After a two month beginning-of-the-year break it’s finally time to get back to new recipes! The inspiration for this dish came from one of my favourite lunch restaurants in Helsinki: Sushibar + Wine. Their Spicy Salmon bowl’s vegan version with tofu always has me craving for more. Thus, I thought of creating an at-home version of this favourite dish of mine.

Spicy Tofu Bowl (1 serving)

2 dl Cooked and seasoned sushi rice (or No-Sushi Sushi rice)
75 g Jalotofu Kylmäsavu tofu
1 tbsp Pickled red cabbage
1 tbsp Vegan kimchi
1 tsp Sliced red chili
1 tsp Vegan sriracha mayo

Optional:

Cilantro
Sesame seeds

Making the sushi bowl:

1. Cook and season the sushi rice according to the instructions on the rice package. Optionally, you can make our No-Sushi Sushi Rice with this recipe.
2. While the rice is cooking, prepare the tofu by removing it from the package and draining out the liquid. Place the tofu block between multiple sheets of kitchen paper and place the wrapped tofu on a flat cutting board. To get the excess water out of the tofu, place a pan or other flat but heavy objects on top of the tofu for at least 30 minutes.
3. Once the tofu has been pressed, remove it from the kitchen paper and cut into 2 x 3 cm cubes.
4. Assemble the bowl by placing the cooled sushi rice on the bottom of the bowl, followed by the tofu cubes. Add the pickled cabbage, kimchi and sliced red chili. Finish the bowl by drizzling the sriracha mayo on top of the bowl. Optional: You can add cilantro and sesame seeds on top of everything. ENJOY 💛