Marinated Tofu Sushi Bowls

with Chopped Vegetables, Nori & Pickled Ginger

Easy | 30 min

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This easy to prepare Japanese-inspired dish brings all the flavours of your favourite veggie rolls piled high, without the tricky rolling. These sushi bowls have it all, with maple-soy marinated and seared tofu, avocado, cucumber, carrot - complete with pickled ginger, nori strips and sriracha mayo.
Contains: Mustard, Sesame, Soy, Sulphites

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Shellfish, Tree Nuts

What We'll Send

Black Sesame Seeds
Vegan Mayonnaise
Sticky Rice
Pickled Ginger
Persian Cucumber
Carrot Julienne
Extra Firm Tofu
GF Soy Sauce
Maple Mixture
Maple Syrup, Rice Vinegar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1038
Fat 52g
Protein 43g
Carbohydrates 112g

Cooking Directions


Tip: Be mindful of potential splatter when frying the marinated tofu in Step 5.


Cook Sticky Rice

  • Drain and rinse rice in a fine mesh sieve.
  • Add rice to a small pot with 1 ½ cups salted water and bring to a boil.
  • Reduce heat to low and cover with a lid.
  • Cook rice for 12–15 minutes or until grains are tender.

Prepare Marinade

  • In a small bowl, mix together soy sauce, and maple mixture.
  • Drain tofu and press out any excess moisture with paper towel.
  • Slice tofu into ½ inch cubes.
  • Add tofu and half of the marinade to a medium bowl. Toss to coat.

Prepare Toppings

  • Wash and slice cucumber into ¼ inch rounds.
  • Cut avocado in half, remove pit and slice.
  • Tear nori into small pieces or cut into ¼ inch thin strips using scissors.

Make Spicy Mayo

  •  In a small bowl, mix vegan mayonnaise and sriracha to taste.

Fry Tofu

  • Heat 1 tbsp. oil in a large skillet over medium.
  • Once hot, use a slotted spoon to transfer tofu to skillet.
  • Cook for 7–10 minutes, flipping every 1–2 minutes to brown all sides.

Assemble + Serve

  • Divide sticky rice between serving dishes.
  • Top with mounds of carrot, cucumber, avocado, tofu, nori, black sesame seeds, and to taste with pickled ginger.
  • Drizzle remaining marinade over everything.
  • Drizzle with spicy mayo on top to taste.
  • Enjoy!

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