Miso Tofu Sushi Bake Cups
Yield: 4-5 Servings
Recipe and Photos by LiveEatLearn
This vegan sushi bake is a cozy, weeknight-friendly take on your favorite sushi flavors—no rolling required. Made with Hodo Miso Tofu, spicy vegan mayo, and seasoned sushi rice, these baked sushi cups come together easily in a muffin tin. The edges get perfectly crispy, the centers stay creamy and savory, and each bite is packed with bold, umami-rich flavor. Top with avocado, cucumber, green onion, and a drizzle of spicy mayo or soy sauce for a plant-based meal that’s simple, satisfying, and just a little addictive.
Ingredients
Tofu Filling
2 (8-oz) Hodo Organic Miso Tofu
¼ cup vegan mayo
¼ cup vegan cream cheese
2 Tbsp sriracha
¼ cup furikake rice seasoning
Base
2 cups cooked sushi rice
2 tsp rice vinegar
¼ tsp salt
3 large nori sheets (cut into 12 squares)
For Garnish
avocado
green onions
Instructions
Prep: Preheat oven to 400°F (204°C). Cook rice and season it with vinegar and salt.
Mix: Stir together mayo, cream cheese, sriracha, and furikake. Crumble in tofu and mix well.
Assemble: Line muffin tin with nori and rice, then fill with tofu mixture.
Bake: 25 minutes, or until crispy on top and edges.
Serve: Let cool a few minutes, then top with your favorite veggies and sauces!
Tofu Sushi Cups
This vegan sushi bake is a cozy, weeknight-friendly take on your favorite sushi flavors—no rolling required. Made with Hodo Miso Tofu, spicy vegan mayo, and seasoned sushi rice, these baked sushi cups come together easily in a muffin tin. The edges get perfectly crispy, the centers stay creamy and savory, and each bite is packed with bold, umami-rich flavor. Top with avocado, cucumber, green onion, and a drizzle of spicy mayo or soy sauce for a plant-based meal that’s simple, satisfying, and just a little addictive.
Ingredients
- 2 (8-oz) Hodo Organic Miso Tofu (Locate Product)
- ¼ cup vegan mayo
- ¼ cup vegan cream cheese
- 2 tbsp sriracha
- ¼ cup furikake rice seasoning
- 2 cups cooked sushi rice
- 2 tsp rice vinegar
- ¼ tsp salt
- 3 large nori sheets (cut into 12 squares)
Instructions
- Prep: Preheat oven to 400°F (204°C). Cook rice and season it with vinegar and salt.
- Mix: Stir together mayo, cream cheese, sriracha, and furikake. Crumble in tofu and mix well.
- Assemble: Line muffin tin with nori and rice, then fill with tofu mixture.
- Bake: 25 minutes, or until crispy on top and edges.
- Serve: Let cool a few minutes, then top with your favorite veggies and sauces!
