Today is your lucky day! To make meatless “spam” musubi, all you need is a block of tofu, rice, nori sheets, and some seasoning and sauce!
What is a musubi? Typically made with a slice of lunch meat “spam,” this is a popular snack wrapped in a nori sheet with some rice and soy sauce.
Where did spam musubi originate? According to Google, the origin of spam musubi is disputed. I was first introduced to this snack when I visited Hawaii. But I remember my parents would serve us spam and egg over rice, drizzle some soy sauce on top when I was younger, and thought it was the best dish ever!
Since becoming a pescatarian, for obvious reasons, I do not eat spam anymore. However, I was craving this the other day and thought, why not make this plant-based. I’m sure there are many recipes out there, but this is my version, and I loved it!!
FYI: they make plant-based spam now too.
Food Swap:
Tofu, instead of spam, dipped tofu with bread crumbs and air-fried it to perfection.
Tofu scrambled instead of egg. I usually buy plant eggs by Just brand, but they can be costly. I used plant eggs for the picture above, but I’ve made this recipe with the tofu scramble, and let me tell you, it did not disappoint! Either direction will satisfy your musubi cravings.
Ingredients
- 1 block extra firm tofu
- 1 cup gluten-free bread crumbs
- 1 Tbsp nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp turmeric powder
- 1-2 Tbsp almond milk (optional for the “egg”)
- salt
- pepper
- up to 2 cups Brown rice
- 2-3 Nori sheets
- Gluten-free Japanese teriyaki sauce
- Furikake seasoning (optional)
- Cooking spray
*1/2 cup Plant eggs (Just brand, which I used in the picture above instead of the tofu scramble*
Tofu Scrambled “egg”
- Using the non pressed tofu
- In a bowl, mash tofu with a fork
- Add nutritional yeast, garlic powder, turmeric powder
- Spray the pan and cook the tofu scrambled
- Depending on if the tofu needs to be creamier, add almond milk.
- Season with salt and pepper if needed.
Side: steamed broccoli with teriyaki sauce on top.
If you enjoyed this recipe, please visit my post on Instagram and show some love by giving it a like, and don’t forget to save the post. Also, if you ever recreate this recipe, tag me on Instagram, and I would love to see your creation.
Plant-based Breakfast Musubi
Ingredients
- 1 block Extra firm tofu (1/2 for "spam" and 1/2 tofu scramble)
- 1 cup Panko
- salt
- pepper
- 2 cups brown rice
- 2-3 sheets nori sheet
- Japanese teriyaki sauce
- Furikake seasoning
- Cooking spray
Tofu Scramble
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp turmeric powder
- 1-2 tbsp almond milk (optional, if needed)
- Salt & Pepper
Instructions
Musubi
- Prep the tofu, press excess water. Cut the block of tofu in half.
- Set the other half of tofu aside (for scrambled "egg").
- Cut in 4 or 5 pieces.
- Season the breadcrumbs with salt and pepper.
- Cover all of the tofu pieces with bread crumbs
- Preheat, the air fryer, place the tofu in the baking tray and spray with cooking spray
- Air-fry at 400F for 10 min (flipping halfway through)
Tofu Scrambled "egg"
- Using the other half of tofu, In a bowl mash the tofu with a fork.
- Add nutritional yeast, garlic powder, turmeric powder
- Spray the pan and cook the tofu scrambled
- Depending on if the tofu needs to be creamier, add almond milk.
- Season with salt and pepper.
Assembling the musubis
- Cut nori sheets in half
- Divide the brown rice into 4 servings depending on how much crispy tofu you made.
- Place the sheet on a clean surface, add the brown rice, drizzle some GF-Japanese teriyaki sauce, Sprinkle some furikake seasoning, add tofu scramble, and then add the crispy tofu on top.
- Wrap the nori sheet around, and you can tightly seal the edges with some water.
- Cut in half or leave it as a whole.