Tofu Onigirazu with Vegetables and Yogurt Sauce

Ingredients

• Tofu150 g
• Nori Seaweed1 tablespoon (6 g)
• Cucumber1/3 cup (40 g)
• Carrot1/3 medium (20 g)
• Lettuce1 leaf (10 g)
• Oil1/2 tablespoon (5 ml)
• Mung Bean Sprouts1/4 cup (23 g)
• Greek Yogurt3 tablespoon (45 g)
• Garlic1/2 clove (2 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat a pan or grill over high heat. While heating, drain the tofu and cut into 2 slices.

2. 2

   Step 2

   Once heated, pour the oil, spread and add and sear the tofu until browned.

3. 3

   Step 3

   Remove the tofu, add the sprouts, cover and let cook for 3-5 minutes over low heat. Turn off.

4. 4

   Step 4

   Cut the cucumber and carrot into thin strips, you can use a mandoline slicer.

5. 5

   Step 5

   Put a plastic wrap on the kitchen table and on it, a slice of nori seaweed with the shiny side facing down.

6. 6

   Step 6

   Put the cucumber and carrot sticks in the center. Put 1 slice of tofu on top.

7. 7

   Step 7

   On top of it, add a spoon of sun-dried tomato, some soybeans and lettuce.

8. 8

   Step 8

   Tuck the corners of the seaweed to the center on the filling trying to fold inwards the remaining seaweed on each bottom corner of the package.

9. 9

   Step 9

   Cover with the plastic wrap shaping a tight package and let sit for 10 minutes so the seaweed hydrates.

10. 10

    Step 10

    In the meantime, prepare the yogurt sauce: In a bowl, mix the Greek yogurt, chopped or shredded garlic and lemon juice. Add salt and pepper.

11. 11

    Step 11

    After the 10 minutes, cut half the onigirazu and serve with the yogurt sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu Onigirazu with Vegetables and Yogurt Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.