This recipe makes one large, high-protein vegan sushi bowl with 592 calories, 37g fat, 28g carbs, and 30g protein. It includes fat grams in the ingredients list for easy adjustment.
1. Preheat oven to 375 F and line a baking tray with parchment paper.
2. Chop your tofu into cubes and toss them in seaweed flakes, mayo, and salt.
3. Spread the seasoned tofu across the baking tray and bake for 20-25 minutes or until golden and crispy.
4. Chop your yam into cubes and toss them in olive oil. Bake for 20-25 minutes, likely on a separate tray or after removing the tofu if using the same one.
5. In your salad bowl, add avocado, cucumbers, roasted yams, chili oil, soy sauce, and rice vinegar, then toss well to coat.
6. Top the bowl with the roasted tofu cubes and enjoy!
