Sushi Burrito with Peanut Curry Dipping Sauce

A sushi burrito that's fully plant-based and free of refined sugar? Sign us up! Hearty tofu and fresh veggies like cucumber, carrot, red cabbage, and avocado are topped with a delicious peanut curry dipping sauce and wrapped in seaweed wraps for a delicious, handheld lunch or dinner!

Author

PLANTSTRONG Team

Category

Lunch, Dinner

Ingredients

• 1 block firm tofu
• 1 tbsp tamari or soy sauce
• 1 cup purple rice
• 3 tbsp rice wine vinegar
• ½ tbsp maple syrup
• 1 packet PLANTSTRONG Peanut Curry Secret Sauce
• 1-2 tsp Yellowbird Blue Agave Sriracha, depending on spice preference
• 2 tsp tamari or soy sauce
• 2-3 tbsp water
• 2 Nori sheets
• ½ cucumber, thinly sliced
• 1 carrot, thinly sliced
• 1 handful broccoli sprouts
• ½ avocado, sliced
• 1 handful purple cabbage, shredded
• 1 tsp toasted sesame seeds

Directions

1. Prepare purple rice to package instructions.
2. In a small bowl, stir together rice wine vinegar and maple syrup.
3. When rice is done, stir in rice wine vinegar & maple syrup mixture. Let cool for about 15 minutes before using.
4. Slice tofu into strips. Brush tofu with soy sauce.
5. Arrange tofu on an air fryer sheet or baking sheet. Cook in the air fryer at 375℉ for 10 minutes, or the oven at 400℉ for 15 minutes, until crisped up and golden brown.
6. In a bowl, whisk together PLANTSTRONG Peanut Curry sauce mix, Yellowbird sriracha, water, and tamari or soy sauce until smooth.
7. Prep all veggies. Place a piece of parchment down on a cutting board. Using a little bit of water or some sushi rice, attach two nori sheets together.
8. Press sushi rice into nori sheet. Then add cucumber, carrot, purple cabbage, sprouts, avocado, and tofu.
9. Drizzle with your peanut curry sauce and sprinkle on toasted sesame seeds.
10. Wrap up your roll like a burrito in the parchment paper. Cut in half or enjoy as-is along with more peanut curry sauce!