29 Sep 2012

terryaki tofu roll with avocado, potato, cucumber & black rice


holy moly WOAH. make these! everybody (friends and mom) was really impressed with the combination of flavours and textures. i'm making this recipe again ASAP for my boyfriend. who can refuse cruelty-free sushi!? it's just that much better than raw-decomposing-fish sushi. better for you, the planet, and our fellow earthly creatures. YEAH!

 

if you want this recipe to be 100% raw, don't worry about the terryaki tofu and potato, you can use your fave raw vegan cheese or nut pate if you want. also, use sprouts instead of rice. buuuuuuut... i suggest making the tofu and potato with rice. so worth it.

the black rice really raised the meal to another level of sophistication (and good health, of course). it's an intriguing sight and fun to cook because the water turns dark purple. spooky. you could instead use brown rice or quinoa or whatever whole grain you have.

as usual - try to get organic ingredients, and better yet, get the veggies from your garden!

 

terryaki tofu rolls with avocado, potato, cucumber & black rice: serves 3-4

1 package tofu
2 potatoes 
3 garlic cloves, chopped
3 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons olive oil
2 teaspoons liquid smoke (i used mesquite)
1/2 cucumber
1 avocado
1 cup black rice recommended
nori sheets

cook the rice as directed. cut the tofu, potato, cucumber and avocado into long strips. sautee the tofu, potato and garlic in the tamari, liquid smoke and olive oil. spread the rice onto the nori sheets and lay down all the ingredients (including the tofu and stuff). roll in up and slice with a sharp knife into rolls. serve with tamari for dipping.


9 comments:

lysa jordan said...

this looks totally delicious. I never tried black rice, it looks very nice in those little rolls !!

Emily von Euw said...

thanks, lysa! yeah it was fun to cook and roll up. it's so... black.

Sunday Morning Banana Pancakes said...

I love everything about this! I have a jar of black "forbidden" rice hiding in my cupbaord somewhere!

Emily von Euw said...

;) thank ya! ooh forbidddeeenn haha gotta try that out. maybe thats what i used?

Camille Lierre said...

Before I even begin to say anything about these delicious makis, I just wanted to say a big hello and a massive thank you for all the beautiful recipes you post on a regular basis. My vegan stomach always grumbles and rumbles when I read through your recipes. Cherry on the cake is that you're also a lover of peanut butter and chocolate associations. This blog is a winner! :)

So, I made these for lunch and... YUM! I decided to soak my black rice overnight. I'm a newbie when it comes to soaking so it's mostly experimentation at this point. I soaked quinoa the other day and it turned into a fantastic little meal while the soaked black rice turned out slightly mushy after boiling it, woops! But it ended up working out anyway, woop! I don't have a mat to roll maki either, but using my hands worked well enough. The black rice makes these little bad boys look very fancy and the maple syrup and liquid smoke are a very tasty touch.

Only question is, how long can I keep these for? I have never made maki and have no idea how long they can be kept for before they go bad? I'd like to take them to uni for lunch tomorrow but I've read online that it's best to eat sushi and maki the day they were made (although I was hoping this only applied to the usual fishy versions?).

Merci beaucoup! xx

Emily von Euw said...

First off - THANK YOU <3

Oh, well since it's maki the rice works better when it's sticky so that's a positive in this case! You can keep them for probably 3-4 days, even 5 days really. So you've got nothing to worry about.

x

Anonymous said...

Hello, Im just wondering how many people this would serve?

Emily von Euw said...

@Anon - 3 or 4?

Jah Miii Ka said...

This looks amazing, have you tried cooking the teriyaki with minced ginger? I think that would really take the flavor above and beyond :)