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    You are in: Home / Recipes / Tofu Maki (Vegetarian Sushi) Recipe
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    Tofu Maki (Vegetarian Sushi)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 29, 2002

      This has just changed the way I am going to make sushi forever! I usually make vegetarian tofu, with either avocado or omelette as the centerpiece instead of fish, but I never thought to use tofu before. It's outstanding! I bought some already baked tofu in a Chinese 5 spice sauce, and it really gave the sushi a unique flavor. I sliced it really thin, to help with the rolling but also to disguise it, there are people who are willing to eat raw fish but go nuts at some cooked tofu. I can't wait to make this for all my sushi-loving friends!

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    • on August 07, 2007

      Delicious combination that makes a nice change from cucumber rolls or california rolls. Thanks for posting, rsarahl!

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    • on May 24, 2007

      We turned these into inside out rolls. Left out the onion, and then covered with toasted sesame seeds. Yum! I have found a new favorite!

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    • on April 17, 2005

      These were delightful! I used brown (sushi) rice, and some lovely chewy, dense tofu. I did add a little sugar and vinegar to the rice when it was still warm. However, these are very easy to make and extremely pretty and tasty.

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    Nutritional Facts for Tofu Maki (Vegetarian Sushi)

    Serving Size: 1 (427 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.8
     
    Calories from Fat 97
    35%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 34.1 mg
    1%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 6.1 g
    24%
    Sugars 2.6 g
    10%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    green onion tops

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