Crispy Tofu & Rainbow Veg Sushi

BY : PUBLISHED : July 1st, 2015 UPDATED: September 29th, 2022

This is a great staple to know how to make, comes together relatively quickly (especially if you have some veggies pre-sliced and/or tofu pre-baked) and is always a winner with friends and family. Sushi isn't hard to make at all, you don't need a special rolling mat or any special tools. Just a pot to cook rice in and a cutting board. Enjoy!

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Purple rice veggies sushi rolls standing on end.

Purple rice veggies sushi rolls standing on end.

Crispy Tofu & Rainbow Veg Sushi

Renee Press
This is a great staple to know how to make, comes together relatively quickly and is always a winner with friends and family. 
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine Asian, Japanese
Servings 4 servings
Calories 620 kcal
METHOD Stovetop
DIET Vegan


  • 2 cups of sushi rice, also called sticky rice (we used purple jasmine sticky rice blend)
  • 3 ½ cups of water
  • 1 teaspoons of salt, or to taste
  • 3 Tablespoons of agave
  • cup of rice vinegar
  • 1 package of toasted nori seaweed sheets
  • 1 avocado, sliced
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 package of firm tofu, sliced to ½' thick
  • 2 Tablespoons of soy sauce or tamari
  • 1 Tablespoon of nutritional yeast
  • 2-3 Tablespoons of toasted sesame seeds


  • Preheat oven to 425 degrees and arrange tofu slices on parchment paper lined baking sheet. Drizzle with soy sauce or tamari and sprinkle with nutritional yeast, dividing it evenly among slices. Rub slices on both sides so they get coated and place in oven to bake, roughly 10 minutes on each side, flipping once. Remove them when they are golden brown and crispy and have puffed up a little bit, let them cool. Once cool slice into ½' wide strips and set aside.
  • Once tofu is in the oven, prepare sushi rice by bringing rice and water to a boil, then lowering to a simmer and covering pot. It is done when all water is absorbed and rice is cooked through, usually 10-15 minutes depending on rice. Let cool.
  • Slice all veggies and place on cutting board next to sheets of seaweed. Get a small bowl of cold water and place nearby (this will be for dipping your fingers in). Once rice has cooled slightly, add sweetener, rice vinegar and salt and stir to combine.
  • Lay one sheet of seaweed on clean work surface and place about 1 cup of rice on top. Dip you fingers in the water bowl and use them to press rice onto seaweed, spreading so it reaches the edges and forms a thin layer all the way around. Leave 1' of seaweed at the top free from rice. Lay a small amount of each veggie in a line across the middle of the sushi roll, taking care to only put a few pieces of each. Less is more here. Begin rolling away from yourself, over the veggies, squeeze tightly to get a good tight roll and keep rolling until you each the end. Dip your finger in the water and run along bare edge of seaweed to seal. Let rest for a minute before slicing into one inch pieces and placing on a plate. Repeat until all rice and/or fillings are gone. Your first few rolls make look a little funny but they will still taste great, they start to look better after a few tries. Sprinkle with toasted sesame seeds and enjoy!


Making sushi is easy when you have leftover veggies and rice in the fridge.


Calories: 620kcalCarbohydrates: 101gProtein: 21gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 1137mgPotassium: 614mgFiber: 9gSugar: 14gVitamin A: 5178IUVitamin C: 56mgCalcium: 217mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press

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