Vegan Sashimi: Tuna, Tamago and Avocado
Try Vegan Sashimi Three Ways! A deliciously zesty sushi recipe with a vegan twist.
One great thing about sushi is the freshness. That’s really the only way to tell if you’re having good sushi or not, wouldn’t you agree? Which is why fruits and vegetables make for a great vegan sushi alternative. When properly seasoned and crafted plants may even be a TASTIER alternative. That’s exactly where this vegan sashimi recipe comes in. Using fresh plants like tomatoes for the ‘tuna’, tofu for the Japanese ‘egg omelette’ and avocado for the.. you guessed it AVOCADO this vegan sashimi platter is sure to be your next big vegan brunch hit.
- Vegan Tuna Sashimi
- Soy Sauce
- Sesame Oil
- Lime Juice
- Monk Fruit Sugar
- Vegan Tamago Sashimi
- Vegetable Broth
- Ground Mustard
- Black Salt (Kala Namak)
- Nutritional Yeast
- Avocado Sashimi
Prepare the Vegan Tuna Sashimi
First peel and skin tomatoes. Ensuring you remove the seeds as you go. Then quarter and slice them into finger-width pieces.. Next, prepare the marinade. Simply whisk together soy sauce, oil, lime juice and monk fruit sugar. Then add the tomatoes to the marinade and let sit for 2 – 3 hours.
Prepare the Vegan Tamago Sashimi
Add extra firm tofu to tofu press, allowing excess liquid to drain. Then slice tofu into 1/4″ thick “egg-like” slices. Set aside. Then whisk together turmeric, garlic powder, onion powder, paprika, black salt (kala namak), tahini, nutritional yeast and plant milk. Toss the tofu “egg” slices into the prepared marinade and allow to sit for 15 – 20 minutes.
Heat skillet over medium high heat with sesame oil until oil has been heated through. Add tofu slices to skillet and saute on each side for 7 – 9 minutes. Serve warm.
Prepare the Avocado Sashimi
Slice avocado about 1/4″ thick. Garnish with crushed nori or lime zest. Serve cold or room temperature.