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!