Breakfast

Cauliflower Rice Sushi Bowls with tofu

July 15, 2017

Prep. Time: 20 minutes

Cook Time: 7 minutes

Yield: 4

Ingredients:

For the dressing:

  • 1/4 cup canola oil, or any neutral-flavored oil
  • 2 tsp tamari, or soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1/4 tsp sesame seeds (optional)

For the sushi bowls:

  • 1 large head cauliflower, cut into large chunks
  • 1 tsp olive oil
  • 1 (6 oz) package baked tofu, thinly sliced
  • 1 large cucumber, spiraled or thinly sliced
  • 2 mall beets, spiraled or grated
  • 2 medium avocados, sliced
  • 1 cup chopped nori

Instructions:

  1. Start by making the dressing. Add all of the dressing ingredients to a small bowl and whisk until combined.
  2. Next make the sushi bowls. Place the cauliflower chunks into a food processor and blend until finely chopped and rice like, about 1 minute. Heat a large pan over medium heat and add olive oil. When the oil is hot, add the cauliflower. Cook until the cauliflower is softened, 5-7 minutes, flipping occasionally with a spatula.
  3. To prepare the sushi bowls, divide the cauliflower rice equally into 4 bowls. Top each bowl with equal portions of tofu, beets, cucumber, avocado and nori. Top with desired amount of dressing. Serve.

 

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