top of page

Vegan Spicy Tofu Roll

Prep Time:

30 Minutes

Cook Time:

25 Minutes


4 Rolls



About the Recipe

Sushi rolls are a fun and delicious way to enjoy sushi at home. This vegan spicy tofu roll recipe features tender sushi rice, creamy avocado, and a spicy tofu filling. With a little practice, you can create restaurant-quality sushi rolls right in your own kitchen, without using any animal products.



  • 2 cups white sushi rice (brown rice has differnet cooking times)

  • 2 1/2 cups water

  • 1/4 cup rice vinegar

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 8 oz. extra firm tofu, drained and pressed

  • 2 tablespoons soy sauce

  • 1 tablespoon sriracha

  • 1/4 teaspoon garlic powder

  • 4 sheets nori

  • 1 avocado, thinly sliced

  • 1/4 cup pickled ginger

  • Soy sauce, for serving


Step 1:

Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Add the rice and water to a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.

Step 2:

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let cool.

Step 3:

Once the rice is cooked, transfer it to a large mixing bowl. Pour the vinegar mixture over the rice and stir gently to combine.

Step 4:

In a small bowl, combine the tofu, soy sauce, sriracha, and garlic powder. Stir until well combined.

Step 5:

Lay a sheet of nori on a bamboo sushi mat with the shiny side facing down. Spread 1/4 of the rice over the nori, leaving a 1-inch border at the top.

Step 6:

Spread 1/4 of the tofu mixture over the rice. Add a few slices of avocado on top of the tofu.

Step 7:

Using the bamboo mat, roll the sushi tightly, pressing down as you go. Wet the top border with a little water to seal the roll.

Step 8:

Repeat with the remaining ingredients to make 4 rolls.

Step 9:

Slice the rolls into 6-8 pieces each.

Step 10:

Serve with pickled ginger and soy sauce for dipping.

bottom of page