Name: Vegan Sushi Bowls with Creamy Sriracha Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup uncooked white rice; 1 block extra firm tofu; 1 tbsp toasted sesame oil; ½ tsp garlic powder; 1 tsp fine sea salt; 1 tbsp arrowroot starch ((or cornstarch)); ¼ cup tahini; 1 tbsp lime juice; 1 tbsp tamari ((gluten-free soy sauce)); 1 tbsp sriracha; 1 tbsp maple syrup; 1 garlic clove ((minced)); 1 inch fresh ginger ((minced)); ¼ tsp fine sea salt; 1 cucumber ((diced)); 2 carrots ((shredded)); 1 cup roasted red bell peppers ((thinly sliced)); 1 avocado; 1 pack roasted seaweed snacks ((or 3 nori sheets))

Preheat the oven to 400ºF, then prepare the rice according to the directions on the package.
Cut the tofu into 1-inch cubes, then place it in a large bowl. Add the sesame oil, garlic powder, and salt and stir well. Then sprinkle the arrowroot powder in and stir again. Arrange the cubes in a single layer on a parchment-lined baking sheet. Bake for 20 minutes at 400ºF then flip the tofu cubes and bake for another 10 minutes.
While the tofu and rice are cooking, prepare the sauce. In a small bowl or jar, combine the tahini, lime juice, tamari, sriracha, maple syrup, garlic, ginger, and salt. Whisk well to combine, then add 1 to 2 tablespoons of water until the sauce has a pourable consistency. Set aside.
When the rice and tofu are cooked, it’s time to assemble the bowls. Spoon some of the cooked rice to the bowl, then add the diced cucumbers, shredded carrots, roasted red peppers, and sliced avocado on top. Add some of the cooked tofu and seaweed snacks, then drizzle generously with the sauce. Sprinkle a few sesame seeds on top as a garnish, if you like.
Leftover sauce, tofu, rice, and veggies can be stored separately in airtight containers in the fridge for up to 5 days.

Vegan Sushi Bowls with Creamy Sriracha Sauce

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