Vegetarian Sushi Grain Bowl with Edamame

Method

1. Step 1: Preheat oven to 200°C/400°F. Press tofu for 10 minutes using paper towels to remove excess moisture. Cut into 2cm cubes and toss with 1 tsp sesame oil. Bake on a lined tray for 20-22 minutes until golden and crispy on edges, flipping halfway through.

2. Step 2: While tofu bakes, steam or boil edamame according to package directions until tender, about 5 minutes. Drain and let cool slightly. Meanwhile, prepare cauliflower rice by pulsing raw cauliflower in food processor until rice-sized, or use pre-riced cauliflower.

3. Step 3: Whisk together soy sauce, rice vinegar, remaining sesame oil, and wasabi in a small bowl until combined. The wasabi should create a slight heat but remain spreadable.

4. Step 4: Divide warm cauliflower rice among three bowls. Arrange edamame, crispy tofu cubes, cucumber, and avocado slices in sections over the rice. Top with pickled ginger and nori strips.

5. Step 5: Drizzle the soy-sesame dressing over each bowl and sprinkle with sesame seeds. Serve immediately while tofu is still warm, or at room temperature.

6. Step 6: For meal prep, store components separately and assemble just before eating to maintain texture contrast between crispy tofu and fresh avocado.