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5 from 5 votes
Vegan Tofu Musubi

A vegan take Hawaiian Spam musubi.

Course: Snack
Cuisine: American, Hawaiian
Servings: 4 servings
Author: Michael Monson
  • 4 slices (1/4 to 1/2 inch think) firm or super firm tofu about ¼ inch thick
  • 3 tablespoons Bragg’s Liquid Aminos* or tamari
  • 2 tablespoon agave syrup
  • 1 tablespoon olive oil
  • 2 cups cooked rice short grain rice (Instant Pot instructions below)
  • 2 tablespoons seasoned sushi vinegar
  1. Slice your tofu into 1/4 to 1/2 inch thick rectangles. Allow the tofu slices to dry between two towels for about 10 minutes. 

  2. Bring a large nonstick or well-seasoned cast iron pant to medium heat. Add enough oil to lightly coat the bottom of the pan. Sear the tofu on each side until crispy and golden brown.

  3. In a shallow dish, combine the Bragg's and agave syrup. Add the seared tofu to the dish, and allow them to soak up the mixture, flipping at least once, for about 5 minutes. Return the pan to medium to medium-high heat, and sear the marinated tofu again, until caramelized.

  4. Combine the seasoned sushi vinegar with 2 cups of cooked short grain rice, and toss until evenly coated. 

  5. To assemble, cut 2 sheets of nori in half lengthwise. Place one 1/2 sheet of nori on your work surface, and brush the center with a bit of the Bragg's and agave marinade. Add a rectangle of tofu to the center, perpendicular to the nori sheet. Add 1/2 cup seasoned sushi rice to the top of the tofu. Brush the rice with a bit of marinade, and fold one side of the nori over onto the rice. Brush marinade onto the top, and then fold the second side over. Try your best to get the rice into the nori wrap, and seal the 2 sides of the nori together. Flip the musubi over so that the tofu side is on top. Serve at room temperature.

Recipe Notes

*gluten free