Vegan Sushi Sandwich With Crispy Tofu and Pickled Beets | VegNews

Ingredients

• For the pickled beets:
• 1 beet, finely shredded
• ¼ cup rice or apple cider vinegar
• 1 tablespoon
• coconut sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For the marinade: 
• 4 tablespoons light soy sauce
• 2 teaspoons fresh ginger, minced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ cup maple or agave syrup
• For the crispy breaded tofu: 
• 2 (12-ounce) blocks of
• firm tofu
• , drained and pressed
• ½ cup panko breadcrumbs
• 1 cup
• aquafaba
• ½ cup cornstarch
• For the sushi sandwiches:
•  
• 4 nori sheets
• 1½ cups sushi rice, cooked and cooled
• 4 leaves of green lettuce
• ½ cucumber, thinly sliced
• 2 tablespoons black sesame seeds
• Eat the Rainbow