NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.25 cup Short grain brown rice

0.5 cup Shelled edamame

1 tbsp Hemp hearts

1 cup Cucumber

2 sheet Nori

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 tsp Lime zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame oil

PREPARATION

• 1

  Preheat your oven to 400°F and press the tofu for 15 minutes to remove excess moisture.

• 2

  Slice the tofu into thin matchsticks and toss with sesame oil, sea salt, and black pepper.

• 3

  Spread tofu on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  In a small bowl, combine the cooked brown rice with rice vinegar, lime zest, and grated ginger.

• 5

  Roughly mash the shelled edamame with hemp hearts in a separate bowl until it forms a chunky paste.

• 6

  Place a nori sheet on a bamboo rolling mat and spread half the rice mixture evenly over the bottom two-thirds.

• 7

  Layer half of the crispy tofu, sliced cucumber, and edamame-hemp mixture across the center of the rice.

• 8

  Roll the nori tightly from the bottom, using a dab of water to seal the edge, then slice into 8 pieces.

• 9

  Repeat the process with the second nori sheet and remaining ingredients.