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Baked Furikake Tofu Sushi Bowls

Baked Furikake Tofu Sushi Bowls
  • Serving Size: 2 servings
  • Gluten Free
  • Vegan

With ingredients like veggies, seaweed and brown rice, Baked Furikake Tofu Sushi Bowls are a healthy and refreshing meal!


  • 1 cup crushed Que Pasa Blue Corn Tortilla Chips
  • 1/4 cup toasted white sesame seeds
  • 1/4 cup crumbled dried seaweed
  • 1/4 tsp sea salt
  • 1/3 cup oat flour (certified gluten-free if necessary)
  • 2/3 cup canned full-fat coconut milk
  • 1 block firm tofu, cubed
  • 2 cups cooked brown rice
  • 2 tsp rice vinegar, or to taste
  • 1 carrot, julienned
  • 1/2 cucumber, julienned


  1. Preheat oven to 400 F and line a cookie sheet with parchment paper.
  2. Mix crushed tortilla chips, sesame seeds, seaweed, and sea salt together in a small bowl.
  3. Place oat flour and coconut milk into 2 separate small bowls.
  4. Toss tofu cubes in oat flour, then in coconut milk, and finally in the tortilla chip mixture. Arrange coated tofu in a single layer on the prepared cookie sheet. Bake for 20 minutes until golden brown.
  5. While tofu is baking, mix rice vinegar into the cooked brown rice.
  6. To assemble, portion rice into serving bowls and top with julienned vegetables and baked tofu. Enjoy warm.

In This Recipe

About The Author

Radiant Rachels

Radiant Rachels is founded by two besties with the intention to share their ridiculously tasty plant-based recipes. The two girls (Rachel Leung & Rachel Chew) are based in Vancouver, Canada, where they can be found hiking the North Shore mountains or wandering the aisles of Whole Foods. If you don’t find them doing either of these activities, the Rachels are in the kitchen working on and shooting a new recipe for their blog. If none of the above applies, you might find the Rachels “dying” and “crying” of laughter with each other’s company or eating bowl after bowl of cereal.

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