Vegan dreams. One for the weekend. Give it a go people!
You can really stuff this with whatever you want, so if you fancy fish, go for it!
Cooking Time (includes preparation time): 40 Minutes
500g of Sushi Rice - £1.00
2 Peppers (Not Green) - £1.10
Soy Sauce - £0.60
Knob of Ginger - £0.12
1 Lime - £0.32
280g Block of Tofu - £1.50
Breadcrumbs - £0.80
Plain Flour - £0.55
Chickpeas - £0.40
1 Bunch of Coriander - £0.70
1 Bunch of Spring Onions - £0.45
2 Avocados - £1.30
Nori Seaweed - £1.00
Total Cost – £9.98 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Chop peppers into large chunks. Add to a roasting tray with a good drizzle of olive oil and season with salt and pepper. Roast for 40 minutes until charred and soft.
Get on with your guac. Into a bowl add 2 avocados, 3 chopped spring onions, a bunch of chopped coriander, the juice of a lime, salt, pepper and olive oil. Mash together and set aside.
Get your sushi rice on (follow pack instructions)
Tofu time. Slice your tofu into 1cm thick strips. Get 3 bowls out. Add flour to one, and breadcrumbs to another. Into the third, pour the water from a chickpea tin. Whisk it up until it is white and frothy. Dip your tofu in the flour, followed by the chickpea froth and then the breadcrumbs.
Heat a pan of vegetable oil and cook your tofu for 3-4 minutes on each side, or until the breadcrumbs are golden.
Dressing time. Into a bowl, add 4 tablespoons of soy sauce, the juice of half a lime, a teaspoon of grated ginger and 4 tablespoons of olive oil. Mix them together.
Remove the peppers from the oven. In the tray, dress them with 2 tablespoons of soy sauce, a tablespoon of olive oil and a teaspoon of grated ginger.
Assemble time. Line a cake tin with nori seaweed, brushing down the edges with your dressing. Add a layer of rice. Top this with your roasted peppers followed by a layer of seaweed. Next, place your tofu. Pour some dressing over the tofu and spoon on your guac. Top the guac with the remainder of the rice. Smooth it out. Pour any leftover dressing and juices from the peppers on top. Top it with a final layer of seaweed.
Leave the sushi cake to chill for 15 minutes. Flip the tin upside down, ease it off the cake, slice it up and tuck in!