Plant-based Breakfast Musubi
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.
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.
Notes
Side dish: I love serving this with steamed broccoli (100g), season with salt and pepper, and drizzle some Japanese teriyaki.
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Tried this recipe?Let us know how it was!