The healthiest vegan sushi you'll ever eat. Guaranteed.
2 x 280g Pack of Tofoo Co. Tofu - £4.00
Knob of ginger - £0.27
2 Aubergines - £1.40
Soy Sauce - £1.00
2 Avocados - £1.80
1 Lime - £0.35
1 Bunch of Coriander - £0.52
Basmati Rice - £0.59
Total Cost: £9.93
Preheat oven to 180°C/356°F
Slice Tofoo blocks up into 1.5cm slices. (You will need 16 slices so everyone gets 2 towers). Do the same with the aubergines, so you make little discs. (Again, you need 16).
Add the Tofoo and aubergine to a bowl. Add 1 heaped teaspoon of grated ginger and 3 tablespoons of soy sauce.
Leave to marinate for 10 minutes. Lay the Tofoo & aubergine out on a baking tray. Place the tray in the oven for 30 minutes.
In the meantime, make you guacamole. Grab a bowl. Add two avocados, a handful of chopped coriander, the juice of half a lime, a chopped red chilli, salt, pepper and a glug of olive oil. Mash everything together with a fork, cover the bowl and set aside.
Time to get your rice on. To make the basmati rice sticky, add 1 part rice to 3 parts cold water into a pan on a high heat. Allow to cook until the rice has absorbed all the water.
While the rice is cooking, make your soy and ginger dressing to pour over the towers. To a small bowl, add 3 tablespoons of soy sauce, 1 tablespoon of olive oil, the juice of half a lime, a small handful of chopped coriander and a teaspoon of grated ginger. Mix together and set aside for serving.
Remove the Tofoo and aubergine from the oven.
Serving time. On a plate, lay down a disc of aubergine. Spoon over a bit of dressing and add a tablespoon of rice. Flatten it down, add a slice of Tofoo, and then add a tablespoon of guacamole on top of that. Add another slice of Tofoo, another tablespoon of rice and pour over a bit more dressing. Add another tablespoon of guacamole, and then top it with another disc of aubergine. Pour over the remaining dressing and enjoy!