Plant-based Breakfast Musubi

Updated: Jul 29, 2021


Hey foodie friends, welcome back! Today is your lucky day! If you are new to this blog, don't forget to join my email list, and just like this post (I do not like spam), so you bet I will not send them your way. Anyways, for those who have never had a spam musubi before, I'll quickly introduce it here, so you'll know what this post is all about. This is my plant-based version of the famous spam musubi (Crispy Tofu with plant egg musubi).



What is a musubi? Typically made with a slice of lunch meat "spam," this is a popular snack wrapped in a nori sheet with some rice and soy sauce.


Where did spam musubi originate? According to Google, the origin of spam musubi is disputed. I was first introduced to this snack when I visited Hawaii. But I remember my parents would serve us spam and egg over rice, drizzle some soy sauce on top when I was younger, and thought it was the best dish ever!


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. I'm sure there are many recipes out there, but this is my version, and I loved it!!


Food Swap:

Tofu, instead of spam, dipped tofu with bread crumbs and air-fried it to perfection.


Tofu scrambled instead of egg. I usually buy plant eggs by Just brand, but they can be costly. I used plant eggs for the picture above, but I've made this recipe with the tofu scramble, and let me tell you, it did not disappoint! Either direction will satisfy your musubi cravings.



Ingredients

  • 1 block extra firm tofu

  • 1 cup gluten-free bread crumbs

  • 1 Tbsp nutritional yeast

  • 1 tsp garlic powder

  • 1/4 tsp turmeric powder

  • 1-2 Tbsp almond milk (optional for the "egg")

  • salt

  • pepper

  • up to 2 cups Brown rice

  • 2-3 Nori sheets

  • Gluten-free Japanese teriyaki sauce

  • Furikake seasoning (optional)

  • Cooking spray

*1/2 cup Plant eggs (Just brand, which I used in the picture above instead of the tofu scramble*


Side: steamed broccoli with teriyaki sauce on top.


Directions

  1. Cut the block of tofu in half.

  2. Set the other half of tofu aside (for scrambled "egg").

  3. Press the excess water off the other half of the tofu block

  4. Cut in 4 or 5 pieces.

  5. Season the breadcrumbs with salt and pepper.

  6. Cover all of the tofu pieces with bread crumbs

  7. Preheat, the air fryer, place the tofu in the baking tray and spray with cooking spray

  8. Air-fry at 400F for 10 min (flipping halfway through)


Tofu Scrambled "egg"

  • Using the non pressed tofu

  • In a bowl, mash 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 if needed.


Assembling the musubis

  1. Cut nori sheets in half

  2. Divide the brown rice into 4-5 servings depending on how much crispy tofu you made.

  3. 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.

  4. Wrap the nori sheet around, and you can tightly seal the edges with some water.

  5. Cut in half or leave it as a whole.

If you enjoyed this recipe, please visit my post on Instagram and show some love by giving it a like, and don't forget to save the post. Also, if you ever recreate this recipe, tag me on Instagram, and I would love to see your creation.


Enjoy, and remember think healthy, not thin!


Mel
















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