NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.5 cup shelled edamame

2 tbsp hemp seeds

3 sheets nori

0.5 cup cucumber

0.5 cup red bell pepper

0.5 cup carrots

0.5 cup purple cabbage

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp ginger powder

0.25 tsp garlic powder

PREPARATION

• 1

  Press the firm tofu between paper towels to remove excess moisture and slice into long, thin strips.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, ginger powder, and garlic powder.

• 3

  Marinate the tofu strips in the tamari mixture for 5 minutes, then lightly sear in a non-stick skillet until the edges are golden.

• 4

  Pulse the shelled edamame and hemp seeds in a food processor until they reach a crumbly, rice-like texture.

• 5

  Place one nori sheet on a bamboo rolling mat and spread one-third of the edamame-hemp mixture over the bottom two-thirds of the sheet.

• 6

  Arrange a portion of the tofu, cucumber, bell pepper, carrots, and cabbage in a horizontal line across the center of the edamame mixture.

• 7

  Use the mat to roll the sushi tightly away from you, dabbing the top edge of the nori with water to seal.

• 8

  Repeat with the remaining ingredients and slice each roll into six to eight pieces using a sharp, wet knife.