Quinoa Edamame Sushi Bowl

Drain the tofu. Cut tofu into bite size pieces. Lay 2 paper towels (or one clean kitchen towel) on a large plate. Spread the tofu pieces on the plate. Lay 2 more paper towels or a kitchen towel on top of the tofu. Place a fairly heavy book on top and set aside for 30 minutes. This absorbs the excess water in the tofu.

Cook quinoa and edamame according to package directions and set aside.

When tofu is ready, place it in a medium-sized bowl and pour the tamari over it. Mix until all the tofu is covered in tamari.

Heat a pan/wok on medium-high heat and add the sesame oil. When pan is hot, add tofu and cook until golden brown on all sides (about 5-10 minutes depending how hot the pan is). You want it to be crispy and golden! Set aside.

After all the vegetables are cut/prepared, start making the dressing. Make a wasabi paste by mixing the wasabi powder and water in a small bowl. Then add the tahini, tamari and rice wine vinegar and whisk until well combined.

Now we can assemble our sushi bowls. First add quinoa into 2 bowls, then add vegetables, tofu, pickled ginger, nori and sesame seeds. Pour dressing over the top, toss to combine and enjoy!

I was inspired by sushi rolls and wanted to make my own version at home without actually having to assemble a sushi roll!