Easy Spicy Tofu Sushi Rolls (Vegan California Rolls)
Craving sushi but wanna ditch the fish? These creamy, delicate, slightly spicy Tofu Sushi Rolls (aka vegan California rolls) are sure to hit the spot!
While a tofu sushi roll may sound a bit bland, I guarantee this recipe is anything but! The firmer texture of the baked tofu, perfectly balanced spice from the sriracha tofu and sriracha sauce, and creamy plant-based mayo blend into the perfect vegan crab meat in these spicy California rolls!
Go beyond the standard avocado sushi roll and try these!
Why I Love this Recipe
These spicy tofu sushi rolls are:
EASY, with minimal ingredients, you can whip up this vegan sushi filling in two minutes.
FAMILY-FRIENDLY, plus a perfect recipe to make with your kids!
REMINISCENT OF CRAB MEAT! When you are craving California rolls, the texture and creaminess hit the spot…and no fish were harmed!
Ingredients
- sriracha tofu: Sriracha baked tofu creates the perfect vegan crab sushi as it turns out! Silky, smooth, and creamy, the texture of the baked tofu is surprisingly similar to sushi crab meat, especially when blended with some vegan mayo. It also makes this vegan sushi filling super easy and quick to prepare. Sriracha tofu is available nationwide in grocery stores. My go-to (can’t live without!) is Trader Joe’s sriracha tofu.
- vegan mayonnaise: Adds the creaminess to this filling, just like in California rolls. I prefer Vegenaise brand.
- sea salt: Just a touch to bring the flavors together.
- lemon juice: Adds a bright freshness.
- sriracha (optional): For spice lovers, I highly recommend another teaspoon or two of additional sriracha sauce…it adds not only the perfect heat, it adds a little tang and sweetness to the rolls as well. And just remember, that plain rice wrapped around this delicious filling tempers a lot of the heat, too!
- cucumber or avocado (optional): Cucumbers add firmness and crunch to otherwise soft roll; avocado adds additional creaminess and can tone down the spice. Consider adding both!
- sesame seeds (optional): Sprinkle over rolls if you have them on hand for a festive topper (and a dose of fiber!).
Substitutions
Can’t find sriracha baked tofu? Another baked tofu flavor like teriyaki or sesame ginger or braised tofu will work. The flavor may vary slightly but adding the additional sriracha will help the flavor be similar to sriracha tofu.
If you can’t find any baked tofu, firm tofu will work well too; ideally one that is vacuum sealed like Hodo tofu and not packed in water. If you do need to use water-packed tofu, be sure to press it first! You will just want to play with the flavor a bit, and most likely add a bit more salt and sriracha.
Avoiding oil? You can use vegan plain yogurt instead of mayonnaise. Just be sure to taste it and adjust as needed…you will likely want to add a bit more salt.
How to make these Easy Vegan California Rolls
- Prepare rice per packaging instructions.
- Using a small food processor (or else a fork or potato masher), combine tofu, vegan mayo, sea salt, lemon juice, and sriracha until California crab-like consistency. Don’t over process or will be too mushy.
- Scoop one large spoonful of filling and place over rice/seaweed. Even out across roll. Add sliced avocado or cucumber if desired.
- Roll sushi. Slice. Top with sesame seeds (optional).
- Filling will make about 3 rolls, depending on scoop size.
Serving Suggestions
While these delicious vegan sushi rolls make a perfect meal as is, you can also serve them with other vegan sushi rolls, seaweed salad, gyoza, and miso soup!
Storage
Store leftovers in refrigerator for up to 5 days (though consider not using avocado if you anticipate leftovers as it will brown within a day). Do not freeze.
If you enjoy this tofu sushi rolls recipe, you may also enjoy:
Tried this recipe? I would love to know what you thought! Please rate and review below! And please tag @plantpoweredlivin on Instagram!
Cheers!
–Jenn
Easy Spicy Tofu Sushi Rolls (vegan California Rolls)
Equipment
- mini food processor optional
Ingredients
Filling
- 3.5 oz sriracha baked tofu I use Trader Joe's brand
- 2 tbsp vegan mayonaise I prefer Veganaise brand
- 1/8 tsp sea salt
- 3/4 tsp lemon juice
- 1-2 tsp sriracha optional
- 1/2 cucumber optional, cut into long vertical strips
- 1 small/medium avocado optional, cut vertically into long slices
Other Ingredients
- 2 1/4 cup cooked sushi rice
- 1 1/2 tablespoons rice vinegar
- 2-3 large nori sheets
- 1 tbsp sesame seeds optional topping
Instructions
- Season cooked sushi rice with rice vinegar. Mix to combine. Allow rice to cool completely.
- Using a small food processor (or else a fork or potato masher), combine tofu, vegan mayo, sea salt, lemon juice, and sriracha until California crab-like consistency. Don't over process or filling will be too mushy.
- Taste filling. Adjust seasoning as needed: sriracha for more heat, mayo for creamier, lemon for brighter, sea salt for more savory.
- Scoop one large spoonful of filling and place over rice/seaweed. Even out across roll. Add sliced avocado and/or cucumber if desired.
- Roll sushi. Slice. Top with sesame seeds (optional).
- Filling will make 2-3 rolls, depending on scoop size.
Notes
Nutrition
Pin this vegan sushi recipe for later:
Great recipe, kids loved it, thanks!
Awesome, thank you Natalie!
So easy and satisfying!
Awesome, thanks for sharing!
Delicious! All of the flavors come together beautifully.
Thank you Shanna for sharing!
These california rolls are so good! Delish!
Thank you Andrea!
this vegan california roll turned out awesome! so delicious!
Yep, you’re right. Your vegan Californian roll is totally addictive.
🙌🏼
this vegan cali roll was amazing! will definitely be making again!
Awesome, thanks Andy for sharing!