Tofu Sushi

Preheat the oven to 425 degrees F (220 C). Arrange firm tofu (1 package) slices on a parchment-lined baking sheet. Drizzle with soy sauce or tamari (2 tbsp) and sprinkle with nutritional yeast (1 tbsp), rubbing to coat both sides. Bake for minutes (10) on each side until golden brown and crispy. Let cool, then slice into 0.5 inch wide strips. Start 20m timer

While tofu bakes, prepare sushi rice (2 cups) according to package directions with water (3.5 cups). Let cool, covered with a damp kitchen towel.

Slice avocado (1), carrot (1) (julienned), and bell pepper (1 red) (thinly sliced). Arrange next to toasted nori (1 package) sheets and a small bowl of cold water for dipping fingers. Once rice is slightly cooled, add agave (3 tbsp), rice vinegar (1 tbsp), and salt (1 tsp) and stir to combine.

Lay one [nori sheet] glossy-side down on a clean work surface. Dip fingers in water and spread about sushi rice (1 cup) evenly, leaving 1 inch bare at the top. Place a small amount of sliced vegetables and crispy tofu strips in a thin line across the middle. Roll tightly away from yourself, squeezing gently, until the end. Moisten the bare edge of the [nori] with water to seal. Let rest for minute (1) before slicing into one-inch pieces. Repeat until all rice and/or fillings are gone. Sprinkle with 3 tbsp toasted sesame seeds (2 to) and serve. Start 1m timer