Tofu Musubi

Cuisine: Japanese

Cook Time: 35 minutes

Serves: 3

The classic Spam Musubi now has a tough competitor! This super easy and quick vegan alternative for the famous Hawaiian snack will definitely leave you wanting more. So, let’s get creative and learn how to make Tofu Musubi the traditional way!

  • 2 cups of Sushi rice
  • ½ block tofu
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons brown sugar
  • 2 nori sheets
  • 2 tbsp rice vinegar
  • 2 teaspoons granulated sugar
  • Vegan mayonnaise
  • Sriracha to taste
  • Vegan furikake
  • 2 tbsp cooking oil
  • Water

A vegan alternative to the classic Spam Musubi that is sure to win hearts!

  1. Cut tofu in ¼ inch steak slices and set aside. In a mixing bowl, add soy sauce, mirin, garlic powder, onion powder, and brown sugar and mix well. Pour the soy sauce mixture over the sliced tofu and set aside for an hour. 
  2. Start cooking the rice. In a small bowl, mix rice vinegar and granulated sugar. Mix it well till the sugar dissolves entirely. 
  3. Transfer the rice to a bowl and add the vinegar mixture to it. Mix the rice and the vinegar mixture well till the rice is entirely coated. Set aside and allow the rice to cool. 
  4. Take a skillet or a pan and pour cooking oil. Take the marinated tofu and cook for 5 minutes till each side becomes golden brown.
  5. For the assembly, mix the sriracha and mayonnaise, cut the nori sheets into 1 ½ inch wide pieces and take a small bowl of water. 
  6. You can use a musubi mold or plastic wrap for the assembly. Take some rice and press it down gently, shaping it to the size of the tofu. 
  7. Spread the mayo and sriracha mixture on top of the rice, sprinkle a little Furikake, and place the tofu steak on top of the rice. Take a piece of nori and wrap it around the musubi. Dip your finger in a little water and seal the ends of the nori with the musubi. 

Chef Tip: You can save some musubi in an airtight container to enjoy later and store it in the fridge for a couple of days.  

This Tofu Musubi Recipe makes for a delicious snack or a quick meal. Try making this unique vegan version of the scrumptious Hawaiian delicacy at home, and let us know how you enjoyed it in the comments below.

Quick Bites

Fun Fact

• Legend has it that a Chinese cook who accidentally curdled soymilk when he added nigari seaweed discovered it about 2000 years ago. Introduced into Japan in the eighth century, tofu was originally called 'okabe'.

Historical Fact

• Tofu making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794)

• Musubi was actually created in the Japanese internment camps on the mainland of the United States during the war although it is often credited to Hawaii because of its prevalence.

Nutrition Fact

• One typical serving of Tofu Musubi contains 140 calories. To break it down further, it consists of 3g fat, 7g proteins, 158mg sodium, and 4g sugars.

• Tofu is a great plant-based source of protein and the glaze provides a flavor punch that doesn’t feel virtuous. Tofu contains several anti-inflammatory, antioxidant phytochemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of 'complete protein – meaning that it has a well-balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper, and manganese.