Spicy Quinoa Tofu Roll2012-07-23
- Yield : 4 Rolls
- Servings : 4
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
I had heard about people using quinoa in sushi and I had to try it. I fell in love with it! If you have never made your own sushi before, do not be intimidated. There are tons of tutorials online to learn how to do it. And you can pick up a sushi rolling kit very cheap at most kitchen supply stores. If you are an experienced sushi maker you will notice the quinoa is not as sticky as the traditional Japanese sticky rice. But I promise the quinoa will stick together enough to put your roll together. Just make sure when slicing the roll to use a sharp knife to cut them neatly.
- 2 Cups of Quinoa
- 4 Cups of Water
- Half a Block of Extra Firm Tofu, drained and water squeezed out
- 1 Avocado, sliced into thin strips
- 1 Cucumber, sliced into thin strips
- 4 Nori Sheets
- 3 Tablespoons of Rice Vinegar
- 3 Tablespoons of Sugar
- 2 Teaspoons of Salt
- 1 Teaspoon of Ground Ginger
- 1 Teaspoon of Garlic Powder
- 2 Tablespoons of Bragg's Amino's, or Soy Sauce
- 1 Teaspoon of Sriracha
Place quinoa in a pot with water. Cover and bring to a boil. After it starts boiling lower heat and let simmer until water is absorbed. Place cooked quinoa in fridge to cool for 20 minutes.
Mix vinegar, sugar, and salt in a bowl.
Remove quinoa from the fridge and stir in the vinegar mixture.
Slice tofu in long skinny strips and add to a non stick pan.
Add garlic, ginger, soy sauce or Bragg's, and Sriracha. Continue to cook for 5 - 8 minutes.
Place nori sheet on a bamboo rolling mat.
Place a thin layer of quinoa on top of the nori.
Place cucumber, avocado, and tofu on top of the quinoa.
Roll up the sushi tightly with the rolling mat. Cut the rolls into 6 - 8 pieces
Top with more Sriracha.
Cost Per Serving: $1.50
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